Crispy Hasselback Potatoes with Creamy Centers

Heat the oven to 220°C with a rack in the lower-middle position.

Scrub the potatoes clean and pat them dry.

Cut slits into each potato using a serving spoon as a guide to avoid slicing all the way through.

Brush the potatoes with coconut oil and sprinkle with salt and pepper.

Bake in a skillet for 30-40 minutes until golden and crispy.