Crispy Baked Hasselback Potatoes

Miranda | My Anosmic Kitchen

You are going to love these hasselback potatoes and create happy faces around the table! Well seasoned, crispy, melted cheese, soft inside.

Prep Time 15

Cook Time 40

Total Time 55

4 to 6 potatoes
5 tbsps. olive oil or your preferred fat, you can also use butter, butter & olive oil or duck fat See note 1.
salt and pepper
¼ cup parmesan cheese grated
½ teaspoon vegetable spice

Preheat the oven to 220°C
Place the potatoes on a board between 2 wooden spoons and cut slices into the potato. The spoons will prevent you from cutting right through to the other end so the slices will sit on the 'bed' or 'base' of the potato.
In a small bowl combine the olive oil, salt & pepper and vegetable spice. Use a brush to get this into the potato slices or use your hands but make sure they are well coated. If you find that the slices are not deep enough use a knife to cut a little more to allow the oil mix to get in.
Bake for 10 minutes and then drop the heat to 200 and let them roast till golden brown which should take about 35 to 40 minutes. PS. All oven temperatures are different so check your potatoes halfway through.
Add the cheese and another drizzle of oil and return to the oven for 5 minutes to melt the cheese. Serve with fresh herbs (thyme & rosemary) a sprinkle of salt and pepper and vegetable spice and enjoy!

Note 1.

If using a combination of oil and butter use about 3 tablespoons of butter and 2 tablespoons of oil.

Calories: 201kcalCarbohydrates: 19gProtein: 7gFat: 11gSaturated Fat: 3gCholesterol: 11mgSodium: 198mgFiber: 2gSugar: 1g

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