Crispy Parmesan Hasselback Potatoes! 4 medium-large gold potatoes 3 tbsp olive oil, divided 2 tbsp butter, melted Salt + Pepper, to taste For the Parmesan mixture: 1/2 cup parmesan cheese 1/2 tsp garlic powder 1/2 tsp black pepper 1/4 tsp sea salt For serving: Extra parmesan Fresh parsley Plain Greek yogurt mixed with garlic, lemon, s+p 1. Preheat oven to 425F and line a large baking sheet with parchment paper. Spread 1 tbsp of the olive oil on the parchment paper. 2. Slice each potato in half length-wise. Line up chopsticks or skewers on the sides of your potato halves, then use a sharp knife to cut 1/8” thick slices, making sure the knife stops at the skewers and doesn’t cut all the way through. 3. Mix the parmesan with the garlic powder, pepper, and salt. Sprinkle on the center of the greased parchment paper. Lay each potato half on the parmesan. 4. In a small bowl, mix melted butter with remaining olive oil. Brush each potato with the mixture and season generously with salt and pepper. 5. Bake for 45-55 minutes, until potatoes are cooked tonl your liking. Allow to set for 5-10 minutes before topping with parmesan and parsley and serving. #potatoes #glutenfree #easyrecipes #healthyfood #healthylifestyle #healthyeating #healthyrecipes #sidedish #healthysides #comfortfood