Ah. The humble potato.
There are literally so many things you can do with a potato. Don't even get me started. You just wait and see how many potato recipes end up on this blog.
And yet, some of my favorite recipes that end up having me go back for more are the ones that are the simplest. Take this recipe, for example. A potato and 3 ingredients is all that makes up this crispy, fluffy, salty & cheesy deliciousness. Heat is an amazing tool. Jason asked me to whip these up the other night to pair with our favorite bone-in ribeyes, so I had to use the opportunity to blog it up and share with all y'all.
The hardest part of this recipe is the slicing o' the tater. Now, if you want to be all 3-star Michelin chef status, follow this video how-to.
That's not our style here though my friend. Fret not my blogging buds, for I have the coolest gadget to share with you to make this a breeze (thanks to my old co-worker for gifting this beaut my way). Introducing to you, the Hasselback slicer guide.
Bah Bing! This amazing tool makes this recipe so easy I think I could do it in my sleep (and the best part is your guests think you spent so much dang time making them feel special.) Check it out on Amazon for $15! You're welcome.
Seriously though. Try this recipe. You won't be sorry.
2 Russet Potatoes (scrubbed)
4 TBSP Unsalted Butter (softened) + extra for greasing pan
6 TBSP Shredded Parmesan Cheese (shredded yourself is best)
Freshly Ground Black Pepper
Pre-heat your oven to 450* F.
Slice the potatoes (see explanations above for options of how-to.)
Lightly grease your large cast-iron skillet (or baking tool of choice) with some butter
Place sliced potatoes in cast-iron skillet
Split the 4 TBSP of softened butter into small bits and spread evenly across both potatoes. Be sure to get in the gaps!
Salt and pepper both potatoes
Top both potatoes with Parmesan cheese. Again, get in those cracks!
Place in oven for 35-40 minutes, until potatoes are crispy, bubbly and golden delicious.