Baby Fingerling Hasselback Potatoes

1. 1

   Preheat your oven to 400 F and line a large rimmed baking sheet with foil.

2. 2

   Rinse and dry your potatoes and cut slits across each potato 3/4 of the way down, making sure not to slice all the way so that the potatoes stay intact.

3. 3

   Place the potatoes on the prepared baking sheet (cut side up), drizzle with olive oil and sprinkle with fine sea salt. Roast the potatoes for 25-30 minutes or until tender.

4. 4

   While the potatoes are roasting, prepare your curry aioli. In a small bowl, whisk together the mayo, curry powder, turmeric, and salt and black pepper to taste. Set aside or cover and refrigerate for later use.

5. 5

   Once the potatoes have roasted, remove from oven and sprinkle on the Parmesan cheese. Place them back in the oven and bake until the cheese has melted, about 3-4 minutes. Remove from oven.

6. 6

   Drizzle with the curry aioli or serve it on the side and sprinkle with fresh parsley. Serve immediately and enjoy!

* Per serving · 4 servings · Values may vary.