I have a real weakness when it comes to potatoes. I love a potato that is crisp on the outside, fluffy on the inside. Baked potatoes have all the textures I desire. Hasselback Potatoes takes the baked potato one step further. They remind me of a fat, slinky French Fry.
Hasselback Potatoes are awesome with a thick, juicy Porterhouse Steak or Beer Battered Cod or just sitting on a plate all by themselves, wanting nothing more than to please the potato lover in all of us.
Yeah, I get a little weird about my potatoes sometimes, but that’s only cause they are so darn good. So let’s get to cooking, shall we?
Hasselback Italian Parmesan Potatoes
4 Long Baking Potatoes
1/4 Cup Parmesan Cheese
1/2 Cup Breadcrumbs
3 Tablespoons Olive Oil, Divided
Coarse Ground Salt to taste
1 Teaspoon Paprika
2 Teaspoons Italian Parsley
Heat oven to 450-Degrees. Peel potatoes. Slice a small strip down one side of each potato length-wise to create a flat spot allowing the potato to “sit” without rolling.
Place peeled potatoes in a pot or large bowl of cold water to prevent discoloration. Preparing one potato at a time, place long handled chopsticks or bamboo barbecue skewers on either side of potato. This will act as a guide to prevent completely slicing through potato. Using a sharp knife, slice crosswise slits in potato about ¼ inch apart, leaving ¼ inch of bottom intact. Under cold running water, carefully “fan” potato. As each potato is fanned, drop into cold water to prevent discoloration. Dry potatoes well before baking.
Place Parmesan cheese, breadcrumbs, 1 tablespoon of olive oil, salt and paprika in a food processor; process until well blended. Brush dried potatoes with remaining 2 tablespoons olive oil. Pat with breadcrumb mixture and place in a lightly oiled baking dish. Cover and bake for 30 minutes. Uncover and bake an additional 15 minutes or until golden and cooked through.
To serve, plate potatoes, sprinkle with Parsley leaves for color. Serve, dig in and just enjoy.