Hasselback Potatoes Done Right

I have made hasselback potatoes before, like this Spinach and Parmesan recipe

http://hotandcoldrunningmom.blogspot.ca/2015/06/spinach-and-parmesan-hasselback-potatoes.html

and I thought these were good.  But I found this recipe on http://www.keviniscooking.com and found 2 really helpful tricks when making hasselback potatoes.

Start by cleaning and brushing your potatoes.  Now take a slice off what will be the bottom and set it aside.

Slather your potato with bacon fat, yes bacon fat!
Take two chopsticks and place the potato in between them. This is trick #1. Slice the potato thinly almost to the bottom, where the chopsticks will stop you from going right through. In my previous hasselback recipe I used a wooden spoon for this purpose, but chopsticks works much better.

Now take that little slice you put aside and turn it cut side down on your lined baking sheet. Sit the sliced potato on top like a little foot. As the potato bakes this will help the slices fan apart. Genius trick #2 !

Brush olive oil and/or melted butter in between the slices and sprinkle some coarse salt over top. Add whatever herbs and spices you like and bake at 425 F for 30 minutes. Baste again and bake for another 30 minutes. Here they are.....ready for a big dollop of sour cream.