I’ve said it before and I’ll say it again, side dishes are HARD. It seems like they take so much time and have so little impact on the meal, especially a rushed weeknight meal.  If your family is like mine then they just want to eat, they barely notice the side dish, and get the hell on with their evening.  Since I make my boys wear a shirt and take off their hats at the table the faster they can inhale the meal the better.  My husband and I do try to engage them in trivia or riddles and that typically keeps them in their seats for about 20 minutes.  Hey, baby steps, right?  But, my point is I don’t spend a lot of energy on side dishes.  The easier they are the better.  

These potatoes are so easy and everyone loves them because they are crispy and salty like french fries, but they are not fried.  All you need to make these are a wooden spoon, sharp knife and an oven.
You want to use Yukon Gold potatoes because they hold up to the high temperature and become crisp not mushy, like Russet.  Place a washed and dried potato in the bowl of the wooden spoon.  Take your knife and make slits through the potato, but not all the way through.  That is what the spoon is for-the edges prevent you from cutting all the way through.  
Once you have the potatoes cut it is up to you what herbs or spices you like.  I love rosemary so I use that a lot, but you can also use just plain olive oil and salt or you can use thyme.  Just use something hearty that won’t burn during the cooking process.  Minced garlic will burn so use garlic powder if you want garlicky potatoes.
Pop these suckers in the oven while you are preparing your main course (or heating it up if you bought a pre-made meal:) and when you are ready to serve dinner the potatoes will be done and delicious!


Hassleback Potatoes

Serves 6

6-8 medium sized Yukon Gold potatoes
1/4 cup olive oil
1-2 Tablespoons salt, depending on how salty you want them
1-2 Tablespoons fresh herbs such as rosemary or thyme
1 Tablespoon chives, chopped, for garnish

Preheat oven to 425°

Place each potato in the bowl of a wooden spoon.  Using a sharp knife cut slits 1/8" apart being careful not to cut all the way through.  

On a rimmed baking sheet place the cut potatoes. Drizzle with olive oil and sprinkle with salt and herbs.

Roast in the oven for 30-35 minutes or until crispy and cooked through.

Garnish with chives.

*You can garnish with chives and sour cream and chopped bacon for loaded potatoes
*You can place a pat of butter in between each slit for extra decadent potatoes
*You can place a small slice of cheddar cheese in between each slit for cheesy potatoes