Cheesy Hasselback Potatoes

Cheesy Hasselback Potatoes

Ingredients:

• 4 medium-sized potatoes (Yukon Gold or Russet)
• 2-3 tablespoons olive oil or melted butter
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and freshly ground black pepper (to taste)
• 1/2 cup shredded cheddar cheese (or your favorite cheese)
• Fresh herbs (parsley, chives, or rosemary) for garnish
• Optional: Bacon bits or sour cream for serving

Instructions:

1. Prepare the Potatoes:
   • Preheat your oven to 200°C (400°F).
   • Wash the potatoes and pat them dry. Leave the skin on for texture and flavor.
   • Slice the potatoes thinly (2-3mm thick), making sure not to cut all the way through. You can place a wooden spoon or chopsticks on either side of the potato to act as a guide and prevent slicing all the way.
2. Season the Potatoes:
   • In a small bowl, mix olive oil (or melted butter) with garlic powder, paprika, salt, and pepper.
   • Brush the seasoned oil mixture generously over the potatoes, making sure to get between the slices.
3. Bake the Potatoes:
   • Place the potatoes on a baking sheet lined with parchment paper or foil.
   • Bake in the preheated oven for 40-50 minutes, basting with more oil or butter halfway through, until the edges are crispy and the potatoes are tender.
4. Add the Cheese:
   • Remove the potatoes from the oven. Sprinkle shredded cheddar cheese (or your preferred cheese) generously over the tops of the potatoes, making sure some falls into the crevices.
   • Return the potatoes to the oven for another 5-10 minutes, or until the cheese is melted and bubbly.
5. Garnish and Serve:
   • Garnish with freshly chopped herbs, such as parsley, chives, or rosemary.
   • Optional: Serve with a dollop of sour cream or sprinkle bacon bits for extra flavor.

Enjoy your crispy, cheesy Hasselback potatoes! Let me know if you’d like any variations or additional tips.