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.

📝 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

1. 1Wash russet potatoes and pat dry.
2. 2With a sharp knife, slice the potatoes crosswise into approximately 1/4" slices. Cut about two-thirds of the way through the potato with each slice, leaving the bottom of each slice attached.
3. 3Wrap each potato in a piece of aluminum foil.
4. 4Place potatoes in the slow cooker. Cook on high heat for four hours. Potatoes are done when they feel slightly soft when squeezed.
5. 5Remove potatoes from slow cooker. Unwrap and set aside.
6. 6Place the butter in a small, microwave-safe bowl. Heat in the microwave on high for 30 seconds, or until melted.
7. 7Add the sriracha sauce and honey to the butter, and stir to combine.
8. 8Place each potato on a serving plate, and drizzle with the honey-sriracha butter. Garnish with fresh chives, and scallions if desired.
9. 9Season with salt and pepper, to taste. Enjoy!