Sunset Hasselback Potatoes

Sunset Hasselback Potatoes

Bring a touch of elegance to your dining table with these Sunset Hasselback Potatoes, intricately sliced and baked until crispy on the outside while remaining tender on the inside, and topped with a golden crust of breadcrumbs and cheese.

Ingredients:

For the Potatoes:

4 large potatoes (Yukon Gold or Russet)
2 tablespoons olive oil
Salt and pepper to taste

For the Topping:

1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons melted butter
1 garlic clove, minced
2 tablespoons chopped fresh parsley

Preparation:

Prepare the Potatoes:

Preheat the oven to 425°F (220°C).
Wash and dry the potatoes. Make slices across each potato, about 2mm apart, stopping just before you cut through so that the slices stay connected at the bottom.
Brush the potatoes with olive oil, ensuring some gets in between the slices. Season with salt and pepper.
Place on a baking tray and bake for about 45 minutes, or until the potatoes are tender inside and crispy on the outside.

Prepare the Topping:

In a small bowl, mix breadcrumbs, grated Parmesan, melted butter, minced garlic, and parsley.

Finish the Potatoes:

After the initial 45 minutes of baking, remove the potatoes from the oven.
Sprinkle the breadcrumb mixture over the potatoes, making sure to get some between the slices.
Return to the oven and bake for an additional 10-15 minutes, or until the topping is golden and crispy.

Serve:

Serve the hasselback potatoes hot, garnished with additional parsley if desired.

Serving Size: 4 servings
Prep Time: 15 minutes
Cook Time: 60 minutes
Calories: Approx. 300 per serving