These potatoes are so fun and delicious. They are known to some as hasselback potatoes, but blooming potatoes sounds much more fun to me. They look like a blooming flower and are perfectly crisp and flavorful. The trick to these is keeping them moist while they bake and adding lots of spices to your oil to make them taste great – without any other toppings.
They are perfect when paired with beef or chicken. My daughter likes to eat just the potatoes for dinner (she’s 1), so if you have a smaller appetite, you could easily have this paired with a salad or steamed broccoli and call yourself fed.
Look at how pretty they are, fresh out of the oven. Do you see how crispy they are around the edges? Delicious.
Chewy on the outside, tender in the middle.
Here is your printable.
- 4 russet potatoes
- ½ cup olive oil
- 1 tsp salt
- 1 tsp chilli powder
- ½ tsp garlic powder
- Dash cayenne pepper
- Preheat your oven to 425 degrees. Line a baking sheet with foil and set aside.
- Wash and pat dry your potatoes. Cut ½ inch wide slits into the tops of your potatoes - about ¾ of the way down. Be careful to not cut them all the way through. If you do, that's okay. They just wont be as pretty. Arrange the potatoes on your baking sheet.
- Whisk together the oil, salt, chili powder, garlic powder and cayenne. Using a pastry brush, brush the oil spice mixture over each potato, ensuring the oil drips down into the slits.
- Place in the oven and bake until fork tender, reapplying the oil every 20 minutes. Medium potatoes should be done in approximately 1 hour.
Have you tried this variation of baked potato before? Do you call them blooming or hasselback?