Crispy, golden Hasselback potatoes seasoned with garlic, rosemary, and parmesan, featuring thin fanned slices with crunchy edges and tender centers.

1 kg medium potatoes

3 cloves garlic, crushed

2 Tbsp rosemary, chopped

2 Tbsp olive oil

20 g parmesan cheese, grated

Handful of fresh parsley, chopped

Salt and pepper to taste

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Preheat oven to 180°C fan bake. Wash the potatoes.
Place each potato in a wooden spoon or between two chopsticks and cut 5 mm slices, stopping before cutting through.
Arrange sliced potatoes on a lined baking tray.
Mix garlic, rosemary, and olive oil in a small bowl. Brush generously over potatoes. Season with salt and pepper.
Bake for 1 hour.
Remove from the oven, grate parmesan over the potatoes, and return to the oven for another 30 minutes until golden and crispy.
Sprinkle chopped parsley over the potatoes before serving.

Swap rosemary for thyme for a different flavor.

Use melted butter instead of olive oil for richer taste.

Add cheddar or extra parmesan for a cheesier version.

Sprinkle smoked paprika or chili flakes for added heat.