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Hasselback Potatoes


6 medium potatoes

2 tablespoons olive oil or melted butter

2 teaspoons kosher salt

¾ teaspoon fresh ground black pepper

Fresh herbs, such as thyme, parsley, or rosemary (optional)

6 ounces blue cheese, crumbled


Preheat oven to 400 degrees

Set two wooden spoons or chopsticks on cutting board and place a potato between the handles. Cut crosswise into ¼ inch-thick slices, using the handle as a stop so you don’t cut all the way through the potato. Repeat process with the remaining potatoes and place on a baking sheet.

In a bowl, combine olive oil or butter, seasonings, and herbs. Brush or pour mixture over potatoes and place into oven for 30 minutes. Remove pan from oven and stuff one ounce of blue (or other) cheese between slats. Return to oven for another 15 – 20 minutes.

Recipe inspired from The Campout Cookbook

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