ININGREDIENTS

4 russet potatoes, big
three tablespoons extra-virgin olive oil
1 large garlic clove, grated
Kosher salt is kosher salt.
ground black pepper, freshly ground
SAUCE DE CREAM CHEESE
4 tbsp softened cream cheese
1/4 cup hot water
BAGEL SEASONING FOR EVERYTHING
1 tablespoon white sesame seeds 1 tablespoon black sesame seeds
1 tablespoon dried onion flake
1 tablespoon minced dried garlic
1 tablespoon poppy seeds
1 teaspoon kosher salt
TO SERVE: Sriracha or hot sauce (optional).
Red onion, diced
chives, freshly chopped

Directions and bookmarksSAVE THIS TO MY RECIPES
POTATOES WITH HASSELBACK
Preheat the oven to 425°F. Place a potato lengthwise between two chopsticks on a cutting board. Using the chopsticks as a safety guard, cut each potato into 18″-thick slices, being careful not to cut all the way through. Place the potatoes, cut side up, on a large baking sheet.
Step 2 Whisk together the oil and garlic in a small bowl. Brush half of the garlic oil mixture over the sliced potatoes, then season with salt and pepper to taste.
Step 3: Cook for 30 minutes. Remove the potatoes from the oven and delicately fan out the slices with your index and thumb by gently squeezing while turning the potato. Brush the potatoes with the remaining garlic oil mixture, making sure to get in between the slices.
Step 4 Bake for another 40 minutes, or until the potatoes are totally soft and the slivered tops have bloomed outward, becoming crispy and deeply brown.
MAKE THE CHEESE SAUCE AND THE TOPPING
In the meantime, mix together cream cheese and hot water in a small bowl until smooth.
Step 2 Combine sesame seeds, dried onion, dried garlic, and poppy seeds in a separate small bowl.
Step 3 Drizzle roasted potatoes with cream cheese sauce and, if preferred, spicy sauce. Before serving, sprinkle with everything seasoning, red onions, and chives.