Quick Hasselback Potatoes
4 medium yellow flesh potatoes, washed and patted dry
4 teaspoons olive oil (or melted butter)
1 teaspoon SMSF Sassy Salt
4 tablespoons grated parmesan cheese
Shop for the spice blend in this recipe:
Slice each potato in about 3 parallel slices but only got about half-way through the potato.
NOTE: This step is to allow steam out of the potato while it cooks in the microwave. You will do the thinner slices in a later step.
Arrange potatoes in a spoke on a microwave safe plate.
Cover and microwave on high for about 6 minutes.
Combine parmesan and SMSF Sassy Salt. Set aside.
Carefully remove from microwave and allow steam to release. Let them cool for a couple minutes so they are safe to touch. Using a serrated knife, cut thin slices between the original slices but keep knife from going all the way through the potato. Drizzle with olive oil, sprinkle with parmesan mixture pressing down into the slices. Drizzle with additional olive oil Broil or air fry for about 4 minutes on 400. Serve.