Hasselback Potatoes With Sage And Parmesan Recipes

Steps:

• Preheat oven to 200C (180C fan forced).
• Line a large baking tray with baking paper.
• To make each potato sit flat, trim and piece from each (to allow it to sit flat) and using a small sharp knife, cut thin slits in top of potatoes at 3mm intervals, being careful not to cut all the way through (I put a wooden spoon either side of the potato to prevent this happening).
• Place the potatoes, cut side up, on prepared tray and brush with oil and sprinkle with salt, sage and parmesan and bake for 1 hour or until golden and tender.

Steps:

• Heat oven to 375°F. In large bowl, stir together butter, oil, chopped rosemary, garlic, salt and pepper.
• Add potato slices to butter mixture; toss to thoroughly coat slices. Pick up potatoes by the handful, and place slices 1 on top of another, forming a small stack. Place potato stack on its side in ungreased 8-inch square (2-quart) baking dish. Continue making small stacks with remaining potatoes and arranging them side-by-side in dish to form 3 rows of tightly packed stacked slices. Scrape bowl for any remaining butter mixture, and spread over potatoes.
• Bake 1 hour. Sprinkle with Parmesan cheese. Bake 15 to 20 minutes longer or until potatoes are fork-tender and golden brown on top. Garnish with sprigs of fresh rosemary. Let stand 10 minutes before serving.