Few things are more satisfying than a baked potato in the winter—but that doesn't mean you should be serving basic-ass, foil-wrapped spuds at Friendsgiving dinner. With a few seconds of extra effort and a decent knife, you can turn those bad boys into sultry, starchy, fanned-out Hasselback potatoes.
All you need is a potato and some fat—we made ours with good olive oil—plus salt, pepper and some rosemary. If you want to get all Pioneer Woman with it, you can stuff cheese and bacon and shit between the slices, but these are just dandy on their own.
Beyond their superficial sex appeal, Hasselback-ing the tubers adds a fun textural element—you get the crispiness of French fries on the top, with the creaminess of a proper baked potato on the inside.
So, in the spirit of the season, let's all spend the extra minute making our potatoes look a little more festive. Talk about hot potatoes.