The potatoes came out wonderfully tender and moist, and my family really liked them. I guess I wasn't crazy about the combination of bread crumbs and potatoes.
We love Hasselback potatoes and this recipe was no exception. They came out perfectly cooked and seasoned. I did make a tiny substitution only because when I was making them I realized I was out of Parmesan cheese (the family used it all up recently and never told me) so I threw in a small handful of shredded mozzarella cheese. I have made these before tho so I do know the Parmesan cheese is just as good. Thank you
This sounds like a good recipe. I have read it several times and still cannot figure out whatyou mean by "fan" the potatoes. You do not say which direction to make the 1/8" cuts. It is not clear what you do with the chopsticks. Do you stick them in the potatoe? Where? If you place them on each side of the potatoe, how can you get the knife to the potatoe? Do you stick it in from the bottom, between the chopsticks? When the cutting is done, how do you open the fans? Raw potatoes are brittle. They will break.