Crispy Parmesan Hasselback Potatoes
Directions
- 1Preheat oven to 425F and line a large baking sheet with parchment paper. Spread 1 tbsp of olive oil on the parchment paper.
- 2Slice each potato in half lengthwise. Line up chopsticks or skewers on the sides of your potato halves, then use a sharp knife to cut 1/8” thick slices, making sure the knife stops at the skewers and doesn’t cut all the way through.
- 3Mix the parmesan with the garlic powder, pepper, and salt. Sprinkle on the center of the greased parchment paper. Lay each potato half on the parmesan.
- 4In a small bowl, mix melted butter with remaining olive oil. Brush each potato with the mixture and season generously with salt and pepper.
- 5Bake for 45-55 minutes, until potatoes are cooked to your liking. Allow to set for 5-10 minutes before topping with parmesan and parsley and serving.
Ingredients
- 4 medium-large gold potatoes
- 3 tbsp olive oil
- 2 tbsp butter
- 1 salt
- 1 pepper
- 0.5 cup parmesan cheese
- 0.5 tsp garlic powder
- 0.5 tsp black pepper
- 0.25 tsp sea salt
- 1 parmesan
- 1 fresh parsley
- 1 plain greek yogurt
- 1 garlic
- 1 lemon
Equipment
baking sheetparchment paperknifechopsticks or skewerssmall bowlpastry brush
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