Hasselback Potatoes

8 (6 to 8 ounce each) long baking potatoes

1/4 cup freshly grated Parmesan cheese

1/2 cup fine bread crumbs

5 tablespoons butter (melted(, divided

1 teaspoon paprika

coarse salt, to taste

2 teaspoons minced fresh parsley, optional

Preheat oven to 450°. Oil a large shallow glass baking dish. Rinse and scrub the potatoes thoroughly and peel. Place peeled potatoes on a cutting board and cut a narrow 1/4" slice from the bottom of each potato. This helps the potato sit flat without rolling.

Place two long handled chopsticks on each side of the potato lengthwise. Use a sharp knife and slice each potato crosswise, making 1/4" apart slices, cutting down vertically. The chopsticks prevent the knife from cutting entirely through the potato. You need to leave 1/" of the bottom of each potato intact.

As you finish cutting each potato, drop them in cold water to prevent discoloring. Gently flex the potato fans open while rinsing under cold running water. This rids the potatoes of excess starch than can impede fanning. Dry potatoes well before baking. 

(Potatoes may be prepared in advance to the above point. Place potatoes in cold water until ready to bake. Before baking, dry potatoes well).

Place Parmesan cheese, bread crumbs, 1 tablespoon melted butter, paprika and salt in a food processor; process until blended. Brush prepared potatoes with 2 tablespoons melted butter, making sure some gets in the potato cracks. Part prepared cheese/bread crumb mixture on the top of each potato.

Place potatoes in the oiled baking dish; cover with foil and bake 30 minutes. Remove foil and back 15 minutes until crispy. Potatoes are done when the internal temperature registers 200°. Remove from oven and drizzle with remaining 2 tablespoons melted butter and sprinkle parsley over the top. 

Alternative recipe

8 tablespoons (1 stick) butter, softened

1/2 cup extra-virgin olive oil

1/3 cup finely chopped chives

Kosher salt and freshly ground black pepper

6 medium russet potatoes, scrubbed

Preheat the oven to 450 degrees F. Stir together the butter, olive oil, chives and some salt and pepper in a small bowl. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced. Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.