Hasselback Potatoes

Preheat the oven to 200C.

Line a baking dish with wax paper and lightly brush with oil.

Peel, wash, and dry the potatoes.

With a small, sharp knife, make deep incisions in the potatoes, approximately 3 to 4 mm. apart, being careful to not cut through completely. To avoid this, place the potato on a surface with two wooden spoons on either side of it, stopping the blade 1 cm. from the base of the potato.

Place the potatoes in a baking dish and and brush them with oil.

Combine some oil in a bowl with the breadcrumbs, the garlic, and the potato seasonings, sprinkle this mixture all over the potatoes, allowing it to also to penetrate the cuts.

Bake at 220C for approximately 40 minutes (depending on the size of the potatoes).

Remove the potatoes from the oven, brush them with melted butter (this makes the potatoes crunchier), sprinkle them with the grated cheese and broil them for 5 to 6 minutes until golden.

Serve the potatoes hot.