Thanks to the special fan-like Hasselback slicing, these enticing potatoes bake up with crispy, buttery outsides and tender, cheesy interiors. Setting the potatoes in the bowl of a wooden spoon makes it easy to safely cut the signature slices partway through the potatoes without cutting all the way through. This way, the potatoes stay intact and can hold loads of garlic, butter, herbs, and cheese between the layers! Look for medium-size Yukon Gold potatoes (about 5 to 6 ounces each) for this dish — their buttery flavor and dense texture makes the best Hasselbacks. The recipe is a Yummly original created by Ivy Manning.