Hasselback. Black Truffle. Sounds impossible and fancy, huh? While these are not the most time conscious way to cook spuds, it is a satisfying treat and relatively easy to do. Your family will feel as though they are at a super expensive restaurant, even if you’re all sitting in the living room streaming your favorite episodes.
- 4–6 medium to small potatoes. You an use just about any potatoes you wish. I used Russet potatoes, as pictured.
- 2 Tablespoons butter
- 2 Tablespoons coconut oil
- 2 teaspoons Black Truffle Salt
- Black pepper, to taste
- 1/4 cup shredded cheese, optional I used farmhouse cut mozzarella, but you can use any cheese you’d like.
- Preheat oven to 425.
- Wash the potatoes well, and dry them well. Getting rid of as much moisture as possible will result in crispy tasty
- Whichever way the potato rests securely, cut vertical slits spaced between 1/8th to 1/4″ apart while leaving the bottom of the potato in tact. This would be a great time to use those leftover chopsticks from your last Chinese delivery! Place a chopstick on the cutting board on each side of the potato to give yourself a guide so you don’t cut all the way through the potato.
- Melt together butter and coconut oil.
- Place the potatoes in a baking dish and brush half of the melted butter and coconut oil over the potatoes.
- Bake for 30 minutes.
- Take out of oven, and brush the remaining fat over the potatoes. Try to get in between each of the layers.
- Bake another 30-40 minutes until crispy and tender.
- Sprinkle the truffle salt and pepper over the potatoes. Use tongs to carefully turn them and season all sides.
- Add cheese in between each layer and cook for 5-10 more minutes until melty and delicious.
- Serve immediately in it’s salty, crispy perfection.
- Category: Comfort food
- Method: baking
- Cuisine: American