Hasselback Potatoes

You are going to love these. Easy, comforting, and goes with everything. Hasselback potatoes…thinly sliced, roasted, and traditional topped with cheese, sour cream, and bacon. My version is 86 the sour cream and bacon and top with parmesan cheese and a drizzle of garlic butter. So Good!

Shopping List:

8 Baby potatoes (I love Yukon potatoes)

1/3 Cup of parmesan cheese (I use Follow Your Heart Brand)

Sprinkle of sea salt

One garlic clove, minced

Spray oil (to spray top for roasting)

¼ Cup of butter, melted (I use Miyokos brand vegan butter)

A few sprigs of parsley for garnish

Method:

1. Taking one potato at a time, place against a wooden spoon. With a sharp knife thinly slice potatoes going across, allowing the wooden spoon to guide you, so not to cut through the bottom (the bottom of the potatoes should stay in tack).
2. Place potatoes on a sprayed baking sheet. Spinkle with salt.
3. Lightly spray the top and roast for 25 minutes.
4. Remove potatoes and top with parmesan cheese.
5. Place back in oven for another 5 minutes.
6. Melt butter and add garlic. Pour over potatoes. Garnish with parsley.
7. Serve immediately.

Enjoy!

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