I saw pictures of these floating around Pinterest and have had it in my head to make them for a while now. How pretty are they?! They'd be perfect for a fancier Thanksgiving potato presentation, or a dinner party, or in my case today- as an incredibly, INCREDIBLY lazy Sunday lunch. They're easy to make and pretty to look at. Perfect!
Take some russet potatoes, scrub them well. Using a sharp, thin knife, cut them almost all the way through (I left probably 1/3 inch at the bottom), making thin slices. Then take a few tablespoons of butter with your fingers and slather them all over the potato. Put them on a cookie sheet (I put some parchment paper down), then drizzle the tops with olive oil (to get down in the cracks). Then sprinkle some salt, pepper and an all-purpose garlic salt-type seasoning on top, being very liberal (potatoes need lots of seasoning!). Put it in a preheated 400 degree oven for about an hour or so, until it fans out a bit and the outside is crispy. I used a thin steak knife to poke it in a few places to make sure they were soft inside before I took them out. Sprinkle with some finely grated parmesan cheese, and viola! Hasselback potatoes. (They're called that because they were first served at the Hotel Hasselback in Stockholm, Sweden).