Parmesan Hasselback Potatoes
Ingredients
- 5 - 6 oz shredded Parmesan cheese (not grated)
- 2 lbs baby golden potatoes
- 2 - 3 tbsp olive oil
- 1 tsp kosher salt
- dash black pepper
Instructions
- Preheat oven to 425°F.
- Start by spreading a thin layer of shredded (not grated) Parmesan cheese on a parchment lined sheet pan. Set it aside.
- After cleaning the baby potatoes, slice them in half lengthwise. Then place a chopstick on either side of the potato half and make thin slices along the potato until the knife hits the chopsticks. This will prevent the slices from going all the way through.
- In a bowl, toss the potatoes with olive oil and sprinkle with salt and pepper. Toss until they’re well coated.
- Line up the potatoes on the Parmesan cheese. (It’s fine if they are closer together than in the photo here.) Bake at 425°F for 20-25 minutes. You want to make sure the potatoes are cooked through but the cheese isn’t overcooked.
- Serve the potatoes as is, or with some ranch dip.
