Hasselback Potatoes Recipe
Ingredients
8 medium Russet / Yukon gold potatoes
1/3 cup olive oil
10 cloves garlic pushed through a garlic press or finely minced
2T fresh rosemary finely chopped
1t smoked paprika
10T Parmesan cheese grated
salt & pepper
1/3 cup olive oil
10 cloves garlic pushed through a garlic press or finely minced
2T fresh rosemary finely chopped
1t smoked paprika
10T Parmesan cheese grated
salt & pepper
Method
Preheat the oven to 280C.
In a small saucepan heat the olive oil. Add garlic and remove from the heat. Let garlic infuse the olive oil for 15 minutes. Strain the oil and discard the garlic.
Add rosemary, smoked paprika, salt and pepper.
In a small saucepan heat the olive oil. Add garlic and remove from the heat. Let garlic infuse the olive oil for 15 minutes. Strain the oil and discard the garlic.
Add rosemary, smoked paprika, salt and pepper.
Place the potato between the handles of 2 wooden spoons and make slices, about 1/8 inch thick stopping the knife when it reaches the spoon and making sure not to cut all the way through.
Place sliced potatoes on a large baking tray. Generously brush each potato with garlic infused olive oil.
Bake for 30 minutes. Remove from the oven and brush with olive oil once again. Bake for another 30 minutes or until potatoes are soft. (Insert a sharp knife in the thickest part of potato and knife should go through without resistance).
Remove from the oven and sprinkle with Parmesan cheese.
Enjoy 
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