Hasselback Potatoes

For dinner tonight I made "Hasselback Potatoes" which I cut out of the last issue of Cooking with Paula Deen. These were completely and totally amazing. I will definitely make these again. This is the first time I have ever made something that called for smoked paprika and the taste was incredible. These actually were somewhat healthy as the recipe calls for olive oil, and the potatoes are baked (although they are probably high in sodium). I am totally in love with these potatoes! I am removing "Crispy Baked Potato Fans" from my Master List because these potatoes are just so much better, and easier to make.

I couldn't find the recipe on Paula Deen's website (I don't think recipes printed in her magazine are found on the site). So here it is, with directions reworded by me to show how exactly I did things:

HASSELBACK POTATOES
serves 4

• 4 medium Yukon gold potatoes (the recipe called for peeled but I didn't notice this! my potatoes came out great, so I would say you can peel them or leave them with the skins on)


• 1 c cornflakes cereal


• 1/2 c extra-virgin olive oil, divided


• 6 T grated parmesan (I used parmesan romano as that's what I always have in the house)


• 1 t smoked paprika


• 1 t garlic salt


• 1 t ground black pepper


• 1/2 t salt

Preheat oven to 450 degrees. Line a baking dish with foil and spray with non-stick cooking spray.

Cut a thin slice off of the bottom of each potato so they will lay flat. Cut thin slices (about 1/8 of an inch) across the potato, so that when you bend the potato slightly it will fan out like an accordion.

In a food processor, combine all dry ingredients plus 2 T olive oil. Process until finely ground. Pour into a shallow dish.

Drizzle potatoes evenly with remaining olive oil. Carefully bend potatoes to fan out, and dredge in crumb mixture, using your fingers to shove mixture in between slices so that potato is heavily coated. Place in baking dish, cut side up.

Cover with foil and bake for 30 mins, then uncover and bake 15-20 minutes more.