Easy Hasselback Potatoes


▢ 6 medium yellow potatoes cleaned and dry
▢ 5 tablespoons salted butter melted
▢ 4 tablespoons olive oil
▢ ¼ cup Parmesan cheese finely grated, plus more for topping if desired
▢ 1 tablespoon garlic paste *see notes
▢ 1 tablespoon chives chopped, divided
▢ ¼ teaspoon salt
▢ ¼ teaspoon ground black pepper


Preheat the oven to 425°F. Grease a medium-sized casserole dish with cooking spray; set aside.
Place potatoes on a large plate. Microwave on high power for 10 minutes.
After microwaving, allow the potatoes to cool for a few minutes before using a large sharp knife to cut fine slits ¾ of the way through the potatoes about ⅛ inch apart.
Transfer the potatoes to the prepared baking dish.
In a small bowl, combine the melted butter and olive oil. Add parmesan cheese, garlic paste, half of the chives, salt, and pepper.
Brush the butter mixture over the potatoes, gently parting the slices to make sure butter gets down in between. Reserve extra butter mixture.
Bake the potatoes for 10 minutes. Remove the potatoes from the oven and brush with the rest of the butter mixture and bake for an additional 12 to 15 minutes or until they are crispy on the outside and tender inside.
Remove from the oven and brush the potatoes with the melted butter in the bottom of the dish. Top with remaining chives and Parmesan cheese, if desired. Serve immediately.


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