Hasselback potatoes

Crispy Hasselback Potatoes with a creamy center, perfectly baked to golden perfection.

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Choose and wash the potatoes, scrubbing them clean under cold water and drying completely.
Par‑boil the potatoes by placing them in a pot covered with cold water and adding 1 tsp kosher salt. Simmer for 6–7 minutes.
Slice the potatoes thinly, stopping when the knife hits the chopsticks to keep the base intact.
Make the garlic-butter basting mixture by whisking together melted butter, olive oil, minced garlic, salt, and black pepper.
Arrange the sliced potatoes on a baking sheet and baste with the butter mixture.
Roast in the oven at 200°C (400°F) for 35–40 minutes, brushing with reserved butter mixture every 10–12 minutes.
Broil if desired for extra crispness for 1–3 minutes.
Finish by sprinkling grated Parmesan for the last 8–10 minutes of roasting and serve warm.

Use chopsticks or wooden spoons to prevent cutting through the base of the potatoes. Par-boiling ensures a tender center.