Hasselback Potatoes Recipe

• 8 Long Uniform Baking Potatoes (peeled)
• 3 tbsp Extra-Virgin Olive Oil (divided)
• ¼ cup Parmesan Cheese
• ½ cup Fine Breadcrumbs
• 1 tsp Paprika
• Kosher Salt (to taste)
• 2 tbsp Butter (melted)
• 2 tsp Fresh Parsley (minced for garnishing)

• Place the potatoes in cold water, to prevent them from turning brown.
• Cut a thin, lengthwise slice from the bottom of each potato, so that they sit flat on cutting board.
• Place two long handled wooden spoons on both sides of the potato, to prevent the knife from cutting it entirely through.
• Using a sharp knife, thinly slice the potato crosswise, avoiding to cut it completely through.
• Place back the potato in the cold water.
• Repeat the process with all other potatoes.
• Grease a shallow baking pan with olive oil.
• Dry the potatoes using a towel and place them on the greased baking pan.
• Brush the potatoes with 2 tbsp of olive oil.
• Place Parmesan cheese, bread crumbs, paprika, kosher salt and remaining 1 tbsp extra-virgin olive oil in a food processor and blend them to form a puree.
• Spread the puree on the potatoes, pressing them to remain on.
• Cover the pan with a foil and bake at 450°F, for 30 minutes.
• Remove the foil and bake for an additional 15 minutes.
• The potato slices will fan out as they bake.
• Remove and drizzle melted butter on the potatoes.
• Garnish with parsley and serve.