for something different try this easy to make deliciously thin sliced Hasselback baked potato
with a cheese and breadcrumb topping to heighten the flavor and give a crispy crust,
they fan out as they bake,
I served Hasselback potatoes with my Lobster Tail poached in butter,
8 course dinner menu - (photos also)
see more recipes like this one at side dishes
for dinner parties all
with photographs!
Hasselback Potatoes
source: recipe
and photograph created by www.finedinings.com
Serves 8
8 (6 to 8 ounce) long uniform baking potatoes, peeled
3 tablespoons
extra-virgin olive oil, divided
1/4 cup Parmesan cheese
1/2 cup fine breadcrumbs
1 teaspoon paprika
Kosher salt, to taste
2 tablespoons melted butter
2 teaspoons fresh parsley, minced for garnish
Place
potatoes in cold water to prevent browning as they are
being prepared. Cut and discard
a thin lengthwise slice from the bottom of each (they will sit level
while being sliced). Place two long handled wooden spoons or chopsticks lengthwise on both sides to
prevent knife from cutting entirely through as 1/4-inch crosswise cuts are made.
Put them back in cold water and repeat this process until all are sliced. Towel dry then brush with 2 tablespoons oil.
In a food processor puree the cheese, breadcrumbs, paprika, salt and remaining 1
tablespoon extra-virgin olive oil; spread on baked tops pressing to
adhere. Place them cut side up in an oiled baking dish, cover with foil and bake at 450° for 30
minutes. Remove the foil and bake 15 minutes more, the slices fan out as they
bake. Drizzle with melted butter, parsley and serve.
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