These potatoes are a decorative touch to any dinner... and are especially good when topped with a crunchy cheese mixture.
I must admit though there is quite an art to cutting the potatoes prior to cooking as you need to cut thin slices through the majority of the potato whilst ensuring you do not cut all the way through the potato. I find the easiest way to do this is to place the potato on the chopping board cut side down, place a chopstick either side of the potato and cut. The chopstick will stop your knife from going all the way through and also allows your slices to be the same depth in the entire potato.
We had these potatoes with the Lamb Steak with Sweet Chilli Glaze and they were the perfect accompaniment.
Crunchy Hasselback Potatoes
Points per serve: 2
4 medium potatoes
2 tablespoons finely grated parmesan cheese
1 tablespoons fine breadcrumbs (packaged)
Preheat oven to 180 deg C.
Line a baking tray with foil and spray with cooking spray.
Peel and cut potatoes in half. Place cut side down on chopping board and cut thin slices in the top of the potatoes ensuring you do not cut all the way through (as I mentioned put a chopstick on either side to use as a guide).
Place on the tray and spray with cooking spray. Roast potatoes for 45 minutes.
Combine parmesan cheese and breadcrumbs in a small bowl. Remove potatoes from oven and sprinkle with the parmesan cheese mixture. Roast for a further 15 minutes or until golden and tender.