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Hasselback Potatoes
Category: Potatoes
Serves:
Rating:
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Ingredients:
8 (6 to 8 ounce) long baking potatoes, peeled 3 tablespoons olive oil, divided 1/4 cup Parmesan cheese 1/2 cup fine breadcrumbs 1 teaspoon paprika Kosher salt, to taste 2 teaspoons fresh parsley, minced for garnish
Directions:
Place peeled potatoes in cold water to prevent them from turning brown as you cut and prepare each potato. Cut and discard a thin lengthwise slice from the bottom of each potato to sit level. Place long handled wooden spoons or chopsticks lengthwise on both sides of potato to prevent knife from cutting entirely through potato as it is sliced crosswise into 1/4-inch slices. Repeat this process with each potato. Place them back into the cold water until each potato is sliced. Towel dry potatoes and brush tops with 2 tablespoons oil. In a food processor puree the cheese, breadcrumbs, paprika, salt and remaining 1 tablespoon olive oil; spread on top of potatoes pressing to adhere. Place potatoes cut side up in an oiled baking dish, cover with foil and bake at 450° for 30 minutes. Remove foil and bake 15 minutes more. The potato slices fan out as they bake. Sprinkle potatoes with parsley and serve.