an ordinary knife, and her regular oven. I watched as she sliced the potatoes—as if she’d done it a thousand times—tossed them with olive oil and salt, and roasted them until they were golden brown and delicious.
“That’s what we call sliced potatoes,” she said. “But everyone else knows them as Hasselback potatoes. And they’re incredibly easy to make.”
She was right. I’ve made them dozens of times since that meal together—for weekend dinners, holidays, and whenever I forgot to plan a side dish. They look impressive. They taste fantastic.
