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RECIPE: Markon Hasselback Potatoes

Hasselback Potatoes


  • 4 10 oz. Markon Russet Potatoes
  • 2 Tbsp. olive oil
  • 2 Tbsp. unsalted butter, melted
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly cracked black pepper


Wash and scrub each potato. Starting at the end of each, place multiple slices that extend nearly to the bottom of the potato without cutting through (slices should go from one end to the other).

Combine oil and butter; coat each potato with equal parts of this mixture, making sure to brush in between slices.

Bake potatoes at 400 degrees F for 40 minutes or until flesh is tender and skin is crisp.