Hasselback Potatoes
Scandinavian-style Yukon gold potatoes made with paprika and parmesean cheese.

Recipe from "Cuisine at Home" magazine

Ingredients

• 4 large Yukon gold potatoes, peeled and halved through shortest side, lengthwise
• 1/2 cup seasoned bread crumbs
• 1/4 cup grated parmesean cheese
• 1 teaspoon paprika
• salt and pepper, to taste
• 1 tablespoon melted butter
• 4 tablespoons extra-virgin olive oil

Directions

Preheat oven to 450 F and oil a large (9 x 13) baking dish. Prepare potatoes by placing each half, cut side down, on a cutting board. Arrange two chopsticks on both sides of potato and make several thin cuts across potato about 1/8th inch apart, leaving 1/2 inch on each end. (The chopsticks will keep you from slicing completely through the potato.)

Mix bread crumbs, parmesean cheese, paprika, salt and pepper, and melted butter in a shallow dish. Drizzle potatoes with oil and carefully bend to separate sections. Roll top of each potato in crumb mixture, arrange in baking dish, cover with foil and bake 30 minutes. Remove foil and bake for 15 minutes or until crumbs are browned.

Serves 6