Recently looked up a buffalo spice mix, around the same time as I came across a video with tips for hasselback potatoes. Although I don’t necessarily consider the spice mix to be actually ‘buffalo’ flavored, I do really like it, and I think it worked really well on the potatoes. I plan on putting it on…everything? Skinny fries, crispy chickpeas, in some sorta yogurt sauce… a tasty world awaits?!

Ingredients:

Buffalo Spice Mix:

• 1/2 cup brown sugar
• 1 tablespoon chili powder
• 1 tablespoon sweet, smoked paprika
• 1 tablespoon cumin
• 1 teaspoon cayenne
• 2 tablespoon garlic powder
• 1 tablespoon ground mustard
• 2 tablespoon kosher salt
• 1 tablespoon black pepper

Hasselback Potatoes:

• 1 stick of unsalted butter, room temperature
• 1/4 cup buffalo spice mix, plus more for sprinkling on at the end
• 4 potatoes
• olive oil
• salt and pepper
• sour cream (optional)
• chives (optional)

To make the spice mix, just combine all the ingredients and stir together well. I recently heard someone say they put their spice/salt mixture for popcorn in a spice blender to make it all extra tiny powder so it spreads more evenly, so perhaps grind it up and sprinkle on popcorn? Store extra spice mix in an airtight container.

To make the potatoes, first stir together the softened butter and spice mix in a medium bowl until well mixed.

Transfer your spiced butter to some plastic wrap, and use that to roll the butter into a log shape, wrapping it up. Place in the fridge. This can be done way in advance, or right before you start dealing with the potatoes.

Preheat your oven to 450. If your potatoes are round enough that they will roll while slicing, cut off a slice from one side to give it a flat edge to lay down on your cutting board. Place chopsticks/pencils/thick skewers on either side of the potato, then begin cutting thin slices most of the way through the potato – other than at the ends, the chopsticks will stop your knife from going all the way to the cutting board, which is what you want – thin slices attached at the bottom. If you can cut thinner slices than I did, even better!

Once all 4 potatoes have been sliced, rub them all over with a bit of olive oil, and sprinkle with a bit of salt and pepper. Place (uncut-side down) on a baking sheet, and bake for 30 minutes.

By the end of the 30 minutes, your butter should have re-firmed. Take it out of the fridge and slice into thin pieces.

Remove the potatoes from the oven – the slices should have started separating from each other a bit, which helps as you now will put slices of butter (or parts of slices) in between each slice of potato.

It’s melting as you go…

Bake a further 30 minutes.

Remove the potatoes from the oven once again, sprinkle with a bit more of your buffalo spice mix, optionally top with sour cream and/or chives, and enjoy!

Spiced Hasselback Potatoes

Spice Mix from Kitchen Trials, potato tips from a Tik Tok video I saw on Tumblr.

Buffalo Spice Mix:

• 1/2 cup brown sugar
• 1 tablespoon chili powder
• 1 tablespoon sweet, smoked paprika
• 1 tablespoon cumin
• 1 teaspoon cayenne
• 2 tablespoon garlic powder
• 1 tablespoon ground mustard
• 2 tablespoon kosher salt
• 1 tablespoon black pepper

Hasselback Potatoes:

• 1 stick of unsalted butter, room temperature
• 1/4 cup buffalo spice mix, plus more for sprinkling on at the end
• 4 potatoes
• olive oil
• salt and pepper
• sour cream (optional)
• chives (optional)

To make the spice mix, combine all the ingredients and stir together well.

To make the potatoes, first stir together the softened butter and spice mix in a medium bowl until well mixed. Transfer your spiced butter to some plastic wrap, and use that to roll the butter into a log shape, wrapping it up. Place in the fridge.

Preheat your oven to 450. If your potatoes are round enough that they will roll while slicing, cut off a slice from one side to give it a flat edge to lay down on your cutting board. Place chopsticks/pencils/thick skewers on either side of the potato, then begin cutting thin slices most of the way through the potato.

Once all 4 potatoes have been sliced, rub them all over with a bit of olive oil, and sprinkle with a bit of salt and pepper. Place (uncut-side down) on a baking sheet, and bake for 30 minutes.

Remove the re-firmed butter from the fridge and slice into thin pieces. Remove the potatoes from the oven, then put slices of butter in between each slice of potato. Bake a further 30 minutes.

Remove the potatoes from the oven once again, sprinkle with a bit more of your buffalo spice mix, optionally top with sour cream and/or chives, and enjoy!