Hasselback Potatoes

By lindybug

Ingredients

• 4 medium Yukon gold potatoes, peeled, halved lengthwise, fanned
• 1/2 cup white bread crumbs
• 1/4 cup Parmesan cheese, grated
• 4 Tbsps olive oil or melted butter
• 1 tsp sweet paprika
• Salt, to taste

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 450 degrees; oil a large glass baking dish. Prepare peeled, halved potatoes, placing each half, cut side down, on a cutting board. Arrange two chopsticks on both sides of potato and thinly slice across. (The chopsticks keep you from cutting through the potato)

2. Process crumbs, cheese, 1 Tbsp oil and seasonings in food processor; transfer to shallow dish.

3. Drizzle potatoes with oil or butter, carefully bend to separate sections. Then roll tops in crumb mixture. Arrange potatoes in baking dish, cover with foil and bake 30 min. Remove foil and continue baking until crumbs are brown and potatoes cooked, 15 more minutes.