Crispy Hasselback Potatoes with Homemade Ranch Sauce
Russet potatoes are cut Hasselback-style, brushed with butter and olive oil, then roasted until crisp at the edges and tender in the centre. Serve with creamy ranch sauce.
Ingredients
- 4 medium russet potatoes scrubbed
- 2 tbsp butter melted
- 2 tbsp olive oil
- salt
- freshly ground black pepper
Ranch Sauce
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tbsp fresh chives finely chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- salt
- freshly ground pepper
Instructions
- Preheat oven to 425°F.
- Place potatoes on a cutting board, slice potatoes widthwise into thin slices about 1⁄4 inch apart, leaving a 1/2 inch at the bottom to keep the potato intact.
- In a small bowl, mix melted butter and oil together. Place potatoes in an 8 × 8-inch baking dish, season with salt and pepper, brush over half the butter/oil mixture.
- Bake in the oven for 30 minutes. Remove from oven and brush with remaining butter mixture. Return to oven and cook until tender, about 30 minutes.
- Serve roasted hasselback potatoes alongside homemade ranch sauce for dipping.
Ranch Sauce
- In a small bowl mix together sour cream, mayonnaise, chives, garlic and onion powder. Season ranch sauce with salt and pepper.