HASSELBACK POTATO WITH CRUMB TOPPING

Hasselback Potato with Crumb Topping image

Provided by Dboz Lyfe

Time 1h5m

Number Of Ingredients 11

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6-8 potatoes, small and whole
2 Tbsp olive oil (add more if necessary)
30 g butter, melted
1/2-1 tsp salt for crumb topping
1 pinch pepper
1 tsp dried parsley (more if using fresh)
1-2 small cloves garlic, minced
1/4 tsp dried rosemary
3 Tbsp panko breadcrumbs (you can use any kind but this is what i like)
OPTIONAL
2 tsp parmesan cheese

Steps:

1. Preheat oven to 200C Wash and dry potatoes so they're pretty. Thinly slice them partway, Hasselback style. Place them in a baking dish lined with baking paper.
2. Add melted butter to olive oil and mix well. Use half of this mixture to brush onto the potatoes, in between slices as well as you can be bothered.
3. Season potatoes with salt and pepper and cook in oven for 40 minutes or until cooked through.
4. Meanwhile, in a bowl add the remaining oil and butter mixture. Add in the remaining ingredients including the Panko crumbs. Stir well.
5. When potatoes are done, remove tray from oven and set oven to grill.
6. Take spoonfuls of breadcrumbs and pat onto each potato. Try to spread the crumbs well so they cover as much of the potato top as possible (mine hardly do so dont be alarmed if you think you are running out of topping, it just depends on the size of your potatoes).
7. Grill potato tops for a few minutes until golden
8. Serve with practically anything!