Garlic Parmesan Hasselback Potatoes

4 tablespoons butter, softened
2 cloves garlic, minced
4 potatoes
1/2 cup fresh Parmesan
2 tablespoons Italian-style breadcrumbs

Preheat oven to 450. In a small bowl, combine butter and garlic, and set aside. Slice potatoes thinly, leaving space at the bottom; do not slice all the way through. Coat tops of potatoes with butter mixture, getting into the slices as much as possible. Bake 1 hour, or until potatoes are tender and cooked through. With about 15 minutes remaining, add Parmesan cheese and breadcrumbs.

If you don’t want the Parmesan to crisp, only add breadcrumbs with 15 minutes remaining. Add Parmesan with 3-4 minutes remaining — just long enough for it to melt.

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