Garlic Parmesan Hasselback Potatoes

1. 1

   Preheat oven to 425u00b0F. Line a small baking sheet with parchment paper and set aside.

2. 2

   To prepare the potatoes, cut a thin slice off the bottom of the potato-so it doesn't roll around-and place it between two chopsticks. Thinly slice the potato vertically, about every 1/8-1/4-inch, making sure not to cut all the way through the bottom of the potato (the chopsticks will stop your knife from cutting all the way through).

3. 3

   Place the prepared potatoes about an inch apart on the parchment-lined baking sheet. Brush each potato with olive oil and season liberally with salt and black pepper. Roast for 30 minutes.

4. 4

   While the potatoes are roasting, make the garlic parmesan butter: In a medium bowl, mix the softened butter, 1/2 cup of the Parmigiano-Reggiano cheese, garlic, parsley, rosemary, lemon zest, salt and black pepper until combined. Set aside.

5. 5

   Remove the potatoes from the oven. Spread a spoonful of the garlic parmesan butter over each potato making sure to get some butter down in between the slices. Divide the remaining 1/4 cup of Parmigiano-Reggiano cheese equally over the top of each potato.

6. 6

   Place the potatoes back in the oven and roast for another 35 to 45 minutes until the potatoes are tender inside and the tops are crispy and golden brown. Serve hot.

* Per serving · 4 servings · Values may vary.