Crunchy Hasselback Potatoes
|Olive oil||3 Tablespoon, divided|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Garlic salt||1 Tablespoon|
With a sharp knife, slice each potato several times from side to side, about 1/4-inch apart, not quite through to the bottom. Place potatoes on a lightly greased baking sheet. Brush potatoes with 2 tablespoons oil. Mix together remaining oil and other ingredients except garnish. Spoon mixture evenly over potatoes; gently pat mixture between potato slices. Cover with aluminum foil. Bake at 400 degrees for 35 minutes. Uncover; bake an additional 20 minutes. Add toppings as desired.
This recipe has been excepted from Mom's Very Best Recipes. To purchase the book visit Mom's Very Best Recipes.