Roasted Hasselback Potatoes
Ingredients
- 800g potatoes for roasting
- 30g butter, melted
- 2tablespoons oil
- 1 tablespoon dry breadcrumbs, seasoned with salt and pepper
- 1 tablespoon grated Parmesan cheese
- Cut a thin slice off the base of each potato so it will sit flat. Place cut-side-down on a board and make small slices two thirds of the way through each potato, all along the potato (evenly spaced)
- Place in a greased baking dish and brush the surface of the potatoes with the butter and oil. Bake for 45 minutes (200°C); remove from oven and sprinkle with breadcrumbs and Parmesan.
- Bake for a further 15 minutes, or until golden brown and tender.
