For a period of time throughout 2014 and 2015, it seemed as if the entire internet was just one giant Hasselback potato. In case you’ve mentally blocked out that particularly culinary era, Hasselback potatoes—named for the hotel in Stockholm where the recipe was developed—are potatoes that have been evenly sliced from tip to tip, while remaining attached at the bottom. The result is a fanned-out potato that crisps marvelously on its radical expanse of exposed surface area, and provides plenty of slim pockets in which to slip herbs, cheese, bacon, chives, sour cream, and anything else that might delight you.

That surely deserves an “A” for effort, but why not go for the extra credit at your next brunch party? Just rotate the potato 90 degrees and slice to create a crosshatched Hasselback that’s not entirely unlike a blooming onion—minus the batter and deep fry. (Though hey, if the oil is hot, no one would dream of foiling your fun.) The crosshatched Hasselback potato takes a little more patience than a standard one, but pays off in double the crisp, and a ridiculous amount of glee.

If you’re a little nervous about your knife skills, just work slowly, and use a serrated blade and a sawing motion to keep yourself on task. To prevent the potato from rolling, or from a slice going all the way through to the cutting board, place it in a channel between two low, flat surfaces (cookie sheets and plastic cutting boards work well) so the knife will automatically stop. 

Brush or roll the potatoes gently in oil or melted butter, making sure that it gets into the crevices, and season however pleases you. Roast until crisp and then revel in the compliments.

Note: The potatoes may bloom outward in the oven a bit—which isn’t a bad thing—but if it bothers you, either nestle larger ones up against one another in a walled pan, or place smaller potatoes in the individual cups of a muffin tin.