Hasselback potatoes give you the best of both worlds so that you never have to choose. This dish delivers crispy potato on top and fluffy baked potato on the bottom. The key to a flavorful potato is to get lots of oil, salt, and pepper in between each slice.
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Arrange potatoes on a cutting board and cut thin slices crosswise into the potato, stopping short of the bottom so that the potato stays intact. To help, you can place two large chopsticks or wood spoons on either side of the potato to create a buffer so that you don't cut all the way through. Repeat with the remaining potatoes and transfer to a Suvie pan.
Rub potatoes all over with half the oil and sprinkle with salt and pepper. Place potatoes in the top of your Suvie, input settings, and cook now.
After 30 minutes, remove potatoes from Suvie and brush with remaining oil, pulling slices apart gently to ensure you get oil between each slice. Sprinkle interior or potatoes with salt and pepper. Return to Suvie.
After the cook, remove potatoes from Suvie, sprinkle with herbs, and serve.
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