Cheesy Hasselback Potatoes

• servings: 10 servings
• total time: 1 hour 15 minutes

Ingredients

3 tablespoons unsalted butter

3 tablespoons extra-virgin olive oil

2 cloves garlic, smashed

2 pounds baby Yukon Gold potatoes

Kosher salt and freshly ground pepper

1 teaspoon paprika

1 cup shredded extra-sharp cheddar cheese

1/4 cup grated Parmesan cheese

Sliced scallions, for topping

Directions

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Melt the butter with the olive oil and garlic in a small skillet over medium heat; set aside.

Position a potato between 2 chopsticks. Make parallel cuts in the potato, about 1/8 inch apart, stopping when you hit the chopsticks. Repeat with the remaining potatoes. Toss the potatoes in a large bowl with the melted butter mixture, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and the paprika. Spread on the prepared baking sheet, cut-side up and bake until golden and tender, 40 to 45 minutes.

Push the potatoes together in the center of the baking sheet, then sprinkle with the cheddar and Parmesan. Continue baking until the cheese is melted, bubbly and lightly browned, 7 to 10 minutes. Transfer to a serving dish using a spatula. Top with any bits of crispy cheese from the baking sheet. Sprinkle with scallions.

Nutrition

• Calories: 206
• Total Fat: 13g
• Saturated Fat: 6g
• Cholesterol: 25mg
• Sodium: 272mg
• Total Carbohydrate: 17g
• Dietary Fiber: 2g
• Total Sugars: 1g
• Protein: 6g