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Parmesan and Herb Hasselback Potatoes
"I love potatoes. I grew up in the 70’s and every single meal (well almost) was accompanied by potatoes. I think I’ve already told you that when I was a child, we had a huge potato field. That’s how much we loved potatoes in our family. I loved potatoes back then and I still love them! Although I no longer eat potatoes every day, they are still a part of our regular meals. One of my favourites as a child, was baked potatoes with the skin on, with melted butter and chives. These hasselback Parmesan and herb potatoes are my fancy version of my mom’s baked potatoes."
Preparation Time10 min
Cooking Time1 hr 15 min
- 4 potatoes (skin on)
- 1 cup melted butter
- 1 cup freshly grated parmesan
- 1 teaspoon herbs de Provence
- 3 slices of cooked bacon (crumbled)
- Salt and pepper to taste
Wash and pat dry the potatoes (I leave the skin on, but you can also peel them if your prefer).
Slice into the potatoes stopping just before you cut all the way through, so the slices stay connected at the bottom. (each slit should be around 1/8 to 1/4 of an inch thick).
Melt the butter in a bowl ( I microwave it for 30 seconds) or you can also melt the butter in a sauce pan.
To the butter, mix in the parmesan cheese and the herbs de Provence.
Place the potatoes onto a cookie sheet lined with parchment paper.
Brush each of the potatoes using only half of the butter preparation.
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