Description
Crispy parmesan hasselback potatoes!
Ingredients
Scale
- 4 medium-large gold potatoes
- 3 tbsp olive oil, divided
- 2 tbsp butter, melted
- Salt + Pepper, to taste
For the parmesan mixture
- 1/2 cup parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp sea salt
For serving
- Extra parmesan
- Fresh parsley
- Dipping sauce of choice
Instructions
- Preheat oven to 425°F and line a large baking sheet with parchment paper. Spread 1 tbsp of the olive oil on the parchment paper.
- Slice each potato in half length-wise. 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.
- Mix 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.
- In a small bowl, mix melted butter with remaining olive oil. Brush each potato with the mixture and season generously with salt and pepper.
- Bake for 45-55 minutes, until potatoes are cooked tonl your liking. Allow to set for 5-10 minutes before topping with parmesan and parsley and serving.