Crunchy parmesan and herb hasselback potatoes

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How to make Crunchy parmesan and herb hasselback potatoes

  • Yield : 8
  • Prep Time : 0:20
  • Cook Time : 1:00
  • Total Time : 1:20

Ingredients

  • 100g butter, softened
  • 1 garlic clove, crushed
  • 1 tablespoon finely chopped fresh flat-leaf parsley leaves
  • 1 tablespoon finely chopped fresh basil leaves
  • 2 tablespoons finely grated parmesan
  • 1/2 teaspoon sweet paprika
  • 8 medium desiree potatoes, peeled
  • 1/4 cup panko breadcrumbs

Method

  • Step 1 Preheat oven to 220C/200C fan-forced. Place butter, garlic, parsley, basil, parmesan and paprika in a small bowl. Mash with a fork until well combined.
  • Step 2 Cut 3mm-thick slices along potato, being careful not to cut the whole way through. Place in a large roasting pan. Dollop potato with 1/2 the butter mixture. Roast for 50 minutes or until golden and tender.
  • Step 3 Dollop potato with remaining butter mixture and sprinkle with breadcrumbs. Season with salt and pepper. Roast for a further 5 to 10 minutes or until breadcrumbs are golden and crisp. Serve.

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