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Chicken Avocado Ranch Burrito Sandwich Recipe

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Hasselback Potatoes are a stunning yet simple side dish featuring thinly sliced russet potatoes baked until crispy on the outside and tender on the inside, brushed with butter and perfectly seasoned for irresistible flavor in every bite.

Ingredients

4 large russet potatoes, washed and patted dry

4 tablespoons unsalted butter, melted and divided

1 teaspoon kosher salt

1/2 teaspoon black pepper

Additional salt and pepper, to taste

Instructions

  1. Preheat oven to 425°F (220°C) and place a rack in the middle position. Set aside an unlined baking sheet.
  2. Place one potato between two chopsticks or skewers to prevent cutting all the way through.
  3. Using a sharp knife, cut vertical slits about 1/8 inch apart across the potato, slicing down until the knife hits the chopsticks. Keep the bottom intact. Repeat with remaining potatoes.
  4. Place potatoes on the baking sheet and brush evenly with half of the melted butter, making sure some butter seeps between the slices.
  5. Season generously with kosher salt and pepper.
  6. Bake for 30 minutes. Remove from oven and gently separate the slices slightly with a knife. Brush with remaining melted butter, allowing it to seep between the slices.
  7. Return to the oven and bake for an additional 30 to 35 minutes, or until crispy on the outside and tender inside.
  8. Remove from oven, season with additional salt and pepper to taste, and serve warm.

Notes

Use chopsticks or skewers as a guard to keep the potato base intact while slicing.

For extra crispiness, avoid overcrowding the baking sheet.

Add cheese during the last 10 minutes for a cheesy variation.

Mix garlic or fresh herbs into the butter for added flavor.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat in a 375°F oven or air fryer to restore crispiness.

Freezing is not recommended as texture may become mushy.

Nutrition

Find it online: https://recipesbyjanet.com/chicken-avocado-ranch-burrito-sandwich-recipe/