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Parmesan hasselbacks

Name: Parmesan hasselbacks
Yield: 6
Ingredients: 8 Potatoes, for roasting, small to medium; 25 g Butter, melted; 3 Tbsp Olive oil; ½ cup Parmesan cheese, finely grated

for 6 people

Jan Bilton

Food writer and cookbook author.

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Ingredients

8	Potatoes, for roasting, small to medium
25 g	Butter, melted
3 Tbsp	Olive oil
½ cup	Parmesan cheese, finely grated

Directions

Preheat the oven to 180C.
Wash the potatoes and remove any blemishes. Lay the potatoes flat and make 5mm cuts almost through to the other side.
Place in a baking dish just large enough to hold the potatoes comfortably. Combine the butter and oil and brush generously over the potatoes. Bake for 20 minutes and brush with more butter/oil mixture. Continue baking for about 20 minutes or until cooked. Brush with more butter/oil, season with salt and pepper and sprinkle with the parmesan. Bake until the cheese is melted.