Hasselback Potatoes

½ cup (1 stick) Kowalski's Unsalted Butter, melted
¼ cup freshly grated Kowalski's Signature Parmesan Cheese (from the Specialty Cheese Department)
2 tbsp. minced garlic
1 tbsp. Kowalski's Extra Virgin Olive Oil
1 tbsp. chopped fresh parsley
2 tsp. fresh thyme
2 tsp. chopped fresh rosemary
2 tsp. chopped fresh chives
1 tsp. kosher salt, plus more for seasoning to taste
- freshly ground Kowalski's Black Peppercorns, to taste
8 medium-sized Yukon Gold potatoes
  1. Preheat oven to 425°.
  2. In a medium mixing bowl, mix together first 10 ingredients (through pepper); set aside.
  3. Using a sharp chef’s knife, slice crosswise through potatoes at ⅛" intervals, being sure to stop a minimum of ¼" from the bottom to ensure they don’t fall apart.
  4. Place potatoes sliced-side up on a large rimmed baking sheet lined with parchment paper.
  5. Spoon ½ of the cheese mixture evenly over the potatoes, allowing it to drip between slices; cover potatoes loosely with foil.
  6. Bake potatoes in preheated oven until mostly cooked through and slices begin to fan out (45-50 min.). 
  7. Remove foil; spoon remaining cheese mixture evenly over potatoes.
  8. Return to oven; continue baking until tops are crispy and potatoes are completely cooked through (about 20 min.).
  9. Season with more salt and pepper to taste; serve immediately.


Tasty Tip:

  • To ensure that you don't cut all the way through your potatoes, place them between 2 evenly sized wooden spoons and cut until your knife touches the top of the handle.