Garlic Herb Hasselback Potatoes

Instructions

Preheat the oven to 400°F (200°C).

Scrub 4 medium russet potatoes thoroughly to remove any dirt. Place a potato on a cutting board and position a butter knife or chopstick along each side to prevent cutting through completely. Using a sharp knife, slice the potato crosswise into 1/8-inch-thick slices, being careful to keep the base intact. Repeat with the remaining potatoes.

Melt 4 tablespoons salted butter in a small bowl. Mix with 2 tablespoons olive oil, 2 tablespoons minced garlic, 1 teaspoon salt, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon dried parsley, and 1/2 teaspoon black pepper until well combined.

Using your hands or a spoon, rub the butter mixture into the slits and over the exterior of each potato, ensuring the seasoning reaches between the slices.

Place the potatoes in a baking dish to catch any drippings. Bake in the preheated oven for 1 hour, or until the potatoes are tender.

Increase the oven temperature to 425°F (220°C). Sprinkle 1/2 cup grated Parmesan cheese evenly over the potatoes. Return the dish to the oven and bake for an additional 10 minutes, or until the cheese is golden and the potatoes are crisp.

Carefully remove the potatoes from the oven. Let them cool slightly before serving.

Side Dish