Roasted Hasselbeck Potatoes
Roasted Hasselbeck Potatoes are thinly sliced potatoes, drizzled with olive oil, butter, parmesan cheese and cooked to crispy perfection!
Ingredients
- 6 med-large potatoes
- 6 tbsp olive oil
- 6 tbsp melted butter
- 1/2 cup parmesan cheese add more if you like
- salt
- pepper
- 3-4 tsp Italian spice blend *can use rosemary, parsley or any other herb
Instructions
- Preheat oven to 425 degrees. Place a piece of parchment paper or foil on a baking sheet.
- Wash potatoes, then slice about 1/8-1/4-inch slices along the length of the potato and place onto parchment paper.
- Drizzle melted butter and olive oil over and between slices of potatoes.
- Salt between slices of potatoes and on top,. then sprinkle parmesan cheese between each slice of potato and over the top.
- Sprinkle Italian seasoning over the top of the potatoes and pop into the oven for about an hour. At the 1 hour mark, check potatoes and if the tops of the potatoes seem dry, brush a little extra olive oil over the top of potatoes for extra crunch and roast for another 20 minutes.
- When done, the middle of the potato should be tender and the outer potato should be crispy and crunchy. Then remove from oven and ENJOY!!