Hasselback Potatoes with Parmesan and Roasted Garlic

Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Yield: 6 to 8 Servings


6 to 7 large red potatoes
5 to 6 garlic cloves, peeled and minced
1 teaspoon Italian seasoning
1/2 cup butter, cubed

¼ cup Parmesan cheese, shredded


Brush bottom and sides of a cast iron skillet with olive oil.
Using a mandoline or a sharp knife, slice potatoes crosswise into desired thickness. Arrange potato slices vertically and loosely in prepared dish or skillet.
Sprinkle garlic and Italian seasoning on top of potatoes. Season with salt and pepper to taste. Dot potatoes with butter. Cover skillet with foil and bake in a 375 F oven for about 1 hour or until potatoes are tender. Remove foil, sprinkle with Parmesan cheese and bake for another 15 to 20 minutes or until crisp.

I sliced my potatoes at about ¼ inch thick as I like my potatoes "meaty". The thinner the slice, the crispier the potatoes get.

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