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Hasselback Parmesan Oven-Roasted Potatoes Recipe

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This recipe for Hasselback Parmesan Oven-Roasted Potatoes is from Abernathy Campbell Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-6 baking potatoes
6 tbsp butter, thinly sliced
½ cup parmesan cheese
4 cloves of garlic, minced
olive oil
salt and pepper to taste
Italian seasoning
Directions:
Directions:
Preheat oven to 400º.
Wash and dry potatoes (make sure they are dry). Thinly slice potatoes about ⅛" thick without cutting all the way through.

In a shallow pan, arrange potatoes with uncut side down. Stuff the sliced butter in between a few of the cuts in the potatoes. Generously sprinkle with salt, pepper, garlic and Italian seasoning. Cover with ¼ cup parmesan cheese. Drizzle olive oil over potatoes. Tent foil and roast in oven 1 hour, checking after 35 min. If potatoes are beginning to be soft, remove foil after about 45 min. If potatoes start looking dry or too crisp, add more olive oil and/or cover with foil again.

Sprinkle remaining parmesan over warm potatoes. Serve topped with sour cream, if desired.
Personal Notes:
Personal Notes:
Hasselback potatoes are basically a potato thinly sliced and baked until the outside edges get crispy (like french fries) and the inside is tender (like a baked potato). The best of both worlds! Plus, they're impressive. Like a blooming onion - except it's potato.

 

 

 

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