Hasselback potatoes are the most impressive, yet easy, side dish you can make to make any meal elevated and feel more sophisticated. They seem difficult and time consuming, yet they really are the easiest to prepare. We made ours with Parmesan, any cheese will do, or you can leave it out all together.
Parmesan Hasselback Potatoes
3 medium Russet Potatoes, peeled
2 tablespoons unsalted butter
2 tablespoons light olive oil
2 tablespoons Parmesan (cheddar is great too)
generous sprinkle of Kosher salt
chopped rosemary or parsley for garnish
wood or metal skewer
Place a metal skewer horizontally three fourths of the way down the potato. With a sharp knife, slice thinly down the potato until you hit the skewer. Continue down the length of the potato. Place in a cast iron skillet, drizzle each potato evenly with olive oil, using your fingers to spread apart the slices and make sure you get in between each slice. Melt the butter in a microwave safe bowl and brush the potatoes with the melted butter. Sprinkle with salt. Bake at 425 for an hour. Sprinkle with parmesan cheese and bake for another five minutes. If you’re using rosemary, add along with he parmesan. Otherwise, garnish with chopped parsley before serving.