Serves: 4 as a side

Why this spice: Collected Foods Bacon Salt between Hasselback slices seasons every crisp edge like French onion soup meet potato roast.

Ingredients

• 4 large russet potatoes
• 3 tbsp melted butter
• 2 tbsp olive oil
• 1 tsp Collected Foods Bacon Salt, plus more to finish
• 1 tsp onion powder
• 1/2 cup grated Gruyère or mozzarella
• 2 tbsp caramelized onions or crispy fried onions
• Chives

Directions

1. Heat oven to 425°F. Slice potatoes thinly crosswise without cutting through (use chopsticks as guards).
2. Mix butter, oil, Bacon Salt, and onion powder. Fan open slices and brush mixture deep into the cuts.
3. Bake 50–60 minutes until crispy and tender. Top with cheese last 10 minutes.
4. Finish with caramelized onions, chives, and a light dusting of Bacon Salt.

Shop the spice →