Potato Ala Picante

This is a Hasselback potato with a Tex-Mex attitude. Russet potatoes get sliced crosswise every ⅛ to ¼ inch without cutting all the way through, so they fan open like an accordion as they bake. Thin onion half-moons get tucked between the cuts, and melted butter brushed over everything creates crispy, golden edges where the slices separate.

After over an hour of baking, the outside goes crunchy and golden while the inside stays soft and creamy. Then picante sauce gets spooned over each potato for a final 10 minutes in the oven, soaking into the cuts and adding a spicy, tomatoey tang. A blanket of shredded cheddar goes on at the very end, just long enough to melt into a gooey layer on top.

The onion slices soften and sweeten between the potato cuts during the long bake, adding flavor throughout instead of just sitting on top.

Kitchen Tips

• Place chopsticks or wooden spoons on either side of the potato while slicing. They act as a stop so your knife doesn’t cut all the way through
• Slice thin and evenly for the best fan effect. Thick, uneven cuts won’t open up properly
• Brush butter into the cuts, not just on top. This is where the crispiest edges form
• Add the picante sauce only in the last 10 minutes. Earlier and it makes the exterior soggy instead of crispy

Variations

• Use pepper jack cheese instead of cheddar for a spicier melt
• Top with sour cream and chopped scallions after baking for a loaded potato finish
• Swap picante sauce for green salsa (salsa verde) for a different heat profile