Hasselback Potatoes

12 Yukon gold baking potatoes

1 stick butter

3 T. Olive oil

½ tsp. Kosher Salt

½ tsp. pepper

2 T. finely chopped parsley

1 clove garlic, minced

3 T. grated Parmesan cheese

2 scallions, finely chopped

Directions:  Preheat oven to 425 degrees.

Cut each potato not quite through in a series of crosswise slices about 1/4” apart or closer so that they are still joined together at the bottom.  (Like an accordion. For even slicing you can lay 2 wooden chopsticks along the sides of the potatoes as guides.  This keeps the knife from cutting all the way through.)

Place potatoes in a 9” x 13” baking dish and carefully fan out potatoes

Whisk together the melted butter, olive oil, garlic, salt, and pepper.  Spoon the mixture over each potato, making sure to get in the cuts and coat the potatoes well. 

Bake uncovered for 45 minutes.  Sprinkle the Parmesan and parsley over each potato.  Return to oven and bake until the cheese is melted and a little crispy, about 20 minutes.  Serve hot, garnish with scallions.