Crispy crunchy on the edges and moist inside, like a cross between potato chips and French fries–hasselback potatoes! These hasselback potatoes with dukkah spice are easy to make. Slice the potatoes thinly, but not all the way to the bottom, so the slices to stay together in accordian shape. Douse in olive oil, bake in a hot oven, and sprinkle generously with a mix of toasted nuts and exotic spices known as dukkah.
