Hasselback Potatoes with Homemade Ranch Sauce
Preheat oven to 425°F. Place potatoes on a cutting board, slice potatoes width wise into thin slices about ¼-inch apart, leaving a 1/2 inch..
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Baking dish
- Oven
- Measuring spoon
- Spoon
- Pastry brush
- Kitchen scale
- Stove
Ingredients
- 4 medium PEI russet potatoes, scrubbed
- 2 tbsp butter, melted
- 2 tbsp olive oil
- pinch salt
- pinch freshly ground black pepper
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp chives, finely chopped
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