These potatoes will pretty up any plate and are easier than they look. Using chopsticks helps to get a symmetrical, eye catching hasselback cut without slicing through the potato. You can also use the technique on larger russet potatoes and sweet potatoes.
1 t kosher salt plus crunchy salt to finish, we like Maldon
1/4 t black pepper
1 t onion powder
2 t dried parsley, divided
Preheat oven to 425°F.
Place 2 chopsticks on a cutting board and place potato between them. Using a sharp knife, cut small slices (try for about 1/8 of an inch)stopping when the knife blade hits the sticks so you are leaving the bottom of the potato intact. Turning the potato half way helps with accuracy.
Mix the other ingredients in a bowl big enough to submerge a potato in, reserving 1 t of the parsley for garnish. One by one, using your hands or tongs, dip each potato in the mix and swirl so the potato and slices are coated.
Place potatoes on a baking pan and place in oven. Bake for 50 minutes. If serving right away, allow to cool for about 10 minutes. Potatoes will hold for a few hours, cover with foil and reheat at 350°F for 5 to 10 minutes.
Cook your steak to your desired doneness and serve with the hasselback potatoes.
Garnish with crunchy salt and remaining parsley before serving.
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