Caterpillar (Hasselback) Potatoes

Perfection. Only. Time. And. Temperature. Offer.

The humble, delicious, simple potato. There are so many ways to enjoy them - soft and fluffy, delicate and crispy - this awesome dish offers the best of both worlds (and looks cute doing it!)

Software

• Fingerling/very small potatoes (we usually get 1-2 bags), or you can use normal Idaho/russet potatoes for larger version
• 1/3 cup butter/oil (approximate)
• Salt and pepper (other seasonings like garlic powder, paprika are nice too)

Hardware

• Sheet tray lined with foil or parchment
• Large mixing bowl
• Paper towel or a clean dish towel
• Chopsticks (we use bamboo ones, skewers also work)
• Sharp knife and cutting board
• Pastry brush (can use a spoon, it’s just messy sometimes)

1. Preheat oven to 425 degrees Fahrenheit
2. Cut 1/4 inch (or thinner) slices into potatoes (can also use fingerling or large ones) by placing a chopstick on either side of each potato (longways) and cutting perpendicular to the sticks (the chopsticks help keep the slices from going all the way through)

1. Place sliced potatoes in a bowl of cool water to remove excess starch
2. Drain water and lightly dry potatoes with paper towel or clean dish towel
3. Add about 3/4 of the melted butter/oil to the bowl and toss gently to coat potatoes
4. Place potatoes on lined sheet tray and sprinkle with salt and pepper

1. Bake 20 minutes (they’ll start to spread open), brush with butter and add a little more salt/pepper
2. Bake additional 20-30 minutes or until tops are getting crispy and middles are soft
3. Allow to cool slightly and enjoy!