Parmesan Hasselback Potatoes
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Ingredients
- 4 medium potatoes, cleaned
- 1 tablespoon garlic, minced
- 4 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 ccup + 1 tablespoon cup grated Parmesan (have some additional for sprinkling as a garnish)
- chopped chives
- sour cream, optional
- butter, optional
Instructions
- Preheat oven to 425˚F with rack in the middle of the oven.
- Lay potatoes between wooden spoons flat on cutting board and starting from one end of the potato, make slits about 3-4mm apart.
- Cut to about 1/4 inch from the base of the potato. Be careful not to slice all the way through. The potato will fan out a bit as it bakes.
- Combine olive oil, 1 tablespoon Parmesan Cheese, garlic, salt, pepper and paprika in a small bowl.
- Carefully spoon each slit of the potatoes with the mixture
- Rub potatoes with remaining oil.
- Arrange potatoes on baking sheet and if you want, drizzle a little more olive oil on top.
- Bake for about 40-45 minutes.
- The inside should be cooked through and the outside of the potato should be crispy.
- Top with remaining Parmesan cheese and chives.