Slow Cooker Hasselback Potatoes with Honey-Sriracha Butter

These Slow Cooker Hasselback Potatoes are the ultimate weeknight indulgence! Incredibly easy to make in the slow cooker or instant pot, and packed with flavor from homemade honey-sriracha butter.

Recipe

Ingredients

• 3 russet potatoes large
• 4 Tablespoons butter
• 1 Tablespoon sriracha sauce
• 1 Tablespoon honey
• salt and pepper to taste
• 2 Tablespoons chives, chopped
• 1 Tablespoon scallions, chopped optional

Instructions

• Wash russet potatoes and pat dry.
• With a sharp knife, slice the potatoes crosswise into approximately ¼” slices. Cut about two-thirds of the way through the potato with each slice, leaving the bottom of each slice attached. 
• Wrap each potato in a piece of aluminum foil. 
• Place potatoes in the slow cooker. Cook on high heat for four hours. Potatoes are done when they feel slightly soft when squeezed.
• Remove potatoes from slow cooker. Unwrap and set aside.
• Place the butter in a small, microwave-safe bowl. Heat in the microwave on high for 30 seconds, or until melted.
• Add the sriracha sauce and honey to the butter, and stir to combine.
• Place each potato on a serving plate, and drizzle with the honey-sriracha butter. Garnish with fresh chives, and scallions if desired.
• Season with salt and pepper, to taste. Enjoy! 

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