Prepare potatoes by cleaning and then slicing in a hasselback fashion. The easiest way to do this is to place a chopstick on either side of the potato and make thin slices, accordion fashion, into the potato without slicing all the way through. Place into a round 9″ buttered baking dish.

Make whiskey butter by melting 2 T butter and then adding whiskey and whiskey salt.

Using a pastry brush, brush potatoes with butter inside and out. Do not worry if some of the slices break off. Just stick them back into the dish.

Bake at 350 for about 45 minutes or until they are almost cooked through. At this point you can top with streusel. You may want to separate the potatoes so that the streusel not only falls inside it also sits on top. Bake about 15 minutes more.

Streusel

While potatoes are baking prepare streusel by combining brown sugar and flour. Cut cold butter into flour mixture until the mixture is the size of peas. Then stir in pecans and whiskey and if you need to, use your hands and squeeze into small clumps. Set aside.