F&W's Justin Chapple demonstates a foolproof to make the perfect hasselback potatoes.
[MUSIC] I'm Justin Chapple from Food & Wine's test kitchen. Join me as I demonstrate mad genius tips. [MUSIC] [BLANK_AUDIO] I've got an A mad genius tip for turning a delicious, but ordinary, fingerling potato into something extraordinary. You're going to start by placing the fingerling potato onto a cutting board. And then I'm taking everyday chopsticks and I'm laying one on either side of the potato. And now, with a small, sharp paring knife You're gonna cut through the potato until you hit the chopsticks. Start on one end of the potato and slowly work your way all the way to the other side. You'll notice as you're cutting that the chopsticks are keeping you from cutting all the way through the potato. Ladies and gentlemen, I'd like to introduce you to the Hasselback potato. Look at that. Once you've cut all your potatoes, arrange them on a baking sheet. And I'm gonna go ahead and drizzle them with some extra virgin olive oil and season them with salt and pepper. And what's so great about all these slits that you've made in the potatoes is that olive oil and that salt and that pepper is gonna seep down into the potato and season it from the inside out. And for a special touch, I'm taking these Beautiful fresh bay leaves, and I'm stuffing them inside the slits of the potato. I'm gonna pop these in a 400 degree oven for about 20 minutes until they're tender and lightly browned. Look at these incredible potatoes. You can see they've spread apart and they have absorbed all that delicious olive oil and the salt and pepper. Of course, I have to try it. [MUSIC] It's even more delicious than it looks. [BLANK_AUDIO]