I can’t think of a better way to prepare a potato than Hasselback-style. You may have seen Hasselback potatoes, with their distinctive accordion pattern. Thinly sliced but still intact, the flesh is exposed while creating a cascade of ridges and edges ready to crisp. As the potato cooks, a flavorful basting sauce dribbles into the potato, flavoring the interior while hastening the browning of the skin. Apparently, you can have your baked potato and your crisps and eat them as one.
Russet potatoes and large Yukon Gold potatoes are fair game for Hasselback-style. The key to the prep is to first thinly slice a piece of each potato base lengthwise to stabilize them, so they won’t wobble or tilt while baking. Then cut thin slices crosswise, ⅛- to ¼-inch thick, nearly to the bottom without cutting through the base. A trick to doing this is to lay two chopsticks or two thin cutting boards lengthwise on either side of the potato to act as buffers for the knife as it cuts through the potato, and prevent it from reaching the work surface.
Then, brush the potato all over and in the crevices with a melted butter basting sauce, and continue to baste the potato once or twice while it bakes. About halfway through the baking process, you can gently fan the slices to spread the potato farther open to expose the interior. If some of the slices break off, no worries! They will be delicious chips on the side.