I was looking for an easy side for meatloaf and decided to finally trying to make Hasselback potatoes. It was much easier than I expected and it certainly made the meatloaf look much better. I think I'll try making these on the grill next time.
Parmesan Hasselback Potatoes
4 russet potatoes – washed and dried
¼ cup butter melted
Salt& freshly ground pepper
Place 2 wood spoons on the long side of each potato so you cannot slice down to the bottom. Slice each potato in ¼” slices. Fan out and add butter, salt and pepper into the crevasses. Place into a nonstick foil lined pan and bake for 1 hour at 350°. Brush additional butter onto potatoes 2-3 times while baking. Five minutes before the potatoes are done, sprinkle ¼ cup Parmesan cheese over and allow to bake to a golden color. Remove from oven and sprinkle with a little more cheese and a bit of parsley.