Fabienne's Hasselback Potatoes
These accordion potatoes present really well and are healthier than fries. They have crispy edges with centers as creamy as mashed potatoes. A must-try!
- 6Yukon Gold potatoes
- ¼cup olive oil
- 1clove garlic, pressed
- 1teaspoon paprika
- 1teaspoon dried oregano
- ¼teaspoon celery salt
- 1tablespoon grated Parmesan cheese
Step 1Preheat the oven to 425 degrees F (220 degrees C).
Step 2Thinly slice each potato several times, stopping just short of cutting all the way through.
Step 3Whisk olive oil, garlic, paprika, oregano, and celery salt together in a bowl; pour into a resealable plastic bag. Add potatoes, seal the bag, and shake to coat completely.
Step 4Transfer potatoes to a baking dish and reserve oil mixture in a small bowl. Sprinkle Parmesan cheese over potatoes.
Step 5Bake potatoes in the preheated oven until layers start to separate and potatoes are slightly tender, about 30 minutes. Brush potatoes with reserved oil mixture, pulling layers apart if they are sticking together. Continue baking until potatoes are crispy on the edges and easily pierced with a knife, 30 to 40 minutes more.