Crispy Hasselback Potatoes

Instructions

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   Wash and scrub the potatoes thoroughly, leaving the skin on. Pat them completely dry.

3. 3

   Place a potato on a cutting board between two wooden spoons or chopsticks to prevent cutting all the way through. Make vertical cuts about 3mm (1/8 inch) apart along the entire length of each potato.

4. 4

   Rinse the cut potatoes under cold water to remove excess starch, gently fanning out the slices. Pat dry thoroughly with paper towels.

5. 5

   Mix the olive oil with minced garlic and half the melted butter. Brush this mixture generously over the potatoes, making sure to get between the slices.

6. 6

   Season generously with salt and pepper, working the seasoning between the cuts.

7. 7

   Place potatoes on a baking sheet and bake for 30 minutes.

8. 8

   Remove from oven and brush with remaining butter. Add rosemary sprigs to the pan and return to oven for another 25-30 minutes until golden and crispy.

9. 9

   In the last 5 minutes, sprinkle parmesan cheese over the potatoes and let it melt and turn golden.

10. 10

    Remove from oven when the edges are crispy and the centers are tender. Let rest for 5 minutes before serving.