Hasselback Potatoes

A simple yet elegant side dish that's fun to make. I've had this recipe for years, but can't remember where it came from.

• Ready In: 1 hr
• Yields: 8 potato halves

Ingredients

• 4  medium yukon gold potatoes, peeled & halved lengthwise
• 1⁄2 cup  white breadcrumb
• 1⁄4 cup parmesan cheese, grated
• 1  tablespoon olive oil or 1  tablespoon  melted butter
• 1  teaspoon sweet paprika
• 2 -3  tablespoons olive oil
•  salt, to taste

Directions

1. Preheat oven to 450°F and oil a large glass baking dish.
2. prepare peeled halved potatoes, placing each half, cut side down on a cutting board. Arrange two wooden skewers or chopsticks on both sides of potato and thinly slice across. (The sticks keep you from cutting all the way through the potato.).
3. Process crumbs, cheese, 1 T. of oil, paprika, and salt in food processor and then transfer to shallow dish.
4. Drizzle potatoes with remaining olive oil, carefully bend to fan out sliced sections, then roll tops in bread crumb mixture.
5. Arrange potatoes in baking dish, cover with foil and bake 30 minutes.
6. Remove foil and continue baking until until crumbs are brown and potatoes are cooked, about 15 more minutes.