Crispy Hasselback Potatoes With Parmesan & Chives

What You’ll Need

For the Potatoes

• 4 medium Yukon gold or russet potatoes

• 3 tbsp olive oil (or melted butter)

• 2 cloves garlic, minced

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp paprika

For the Topping

• ½ cup shredded parmesan cheese

• 2 tbsp fresh chives, finely chopped

Let’s Cook

1. Prep the Potatoes

Preheat oven to 425°F. Wash and dry the potatoes. Place each potato between two wooden spoons or chopsticks (this helps prevent cutting all the way through).
Slice thin cuts across each potato, about ⅛ inch apart, without cutting through the bottom.

2. Season the Potatoes

In a small bowl mix: olive oil (or melted butter), garlic, salt, pepper, and paprika. Brush or spoon the mixture over the potatoes, making sure it gets between the slices.

3. Roast

Place potatoes on a baking sheet. Roast for 45–50 minutes, basting once or twice with the oil from the pan, until: edges are crispy, and centers are tender.

4. Add Parmesan

Remove potatoes from oven and gently fan open the slices. Sprinkle shredded parmesan over the top, letting it fall between some of the slices Return to oven and bake 5–10 more minutes, until cheese is melted and slightly crispy.

5. Finish & Serve

Remove from oven and let cool slightly. Top with fresh chives and an extra pinch of salt if needed. Top with any other of your favorite ingredients! Serve warm and enjoy!