Hasselback Potatoes UnPlugged

I love Hasselback Potatoes!  Hasselback potatoes cut in such a way as to resemble a fan or accordion when roasted. The name is derived from the restaurant where they were first introduced in the 1940s, Hasselbacken in Stockholm, Sweden which opened in that city in 1748 and where they are called hasselbackspotatis. The outside of the potato becomes crisp and brown while the inside is soft and creamy.  This version is sort of cheating because you cut the potatoes all the way through.

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Hasselback Potatoes UnPlugged

Serves 6 to 8

6 Yukon Gold potatoes
1/2 tsp garlic powder
1 tsp Italian seasoning
1/2 cup butter, cubed
1/4 cup Parmesan cheese, shredded
olive oil
salt and pepper, to taste

Brush bottom and sides of a baking dish or cast iron skillet with olive oil.

Using a mandoline or a sharp knife, slice potatoes crosswise into desired thickness. Arrange potato slices vertically and loosely in prepared dish or skillet.

Sprinkle garlic and Italian seasoning on top of potatoes. Season with salt and pepper to taste. Dot potatoes with butter. Cover skillet or dish with foil and bake in a 375 F oven for about 1 hour or until potatoes are tender. Remove foil, sprinkle with Parmesan cheese and bake for another 15 to 20 minutes or until crisp.

Note
The thinner the slice, the crispier the potatoes get.

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