Wednesday, May 24, 2017

Spicy-cheesy Hasselbeck-style Potatoes

1 1/2 t sea salt
1 t garlic powder
1 t Hungarian paprika
1/2 t chili powder
1 t dry basil
1 t dry oregano
1/2 t dry rosemary
1/2 c grated Parmesan cheese
1/4 lb unsalted butter
5 lb white or gold potatoes

9x13 glass dish, well buttered
preheat oven to 400 degrees F

Place salt, garlic powder, paprika, chili powder, basil, oregano and rosemary in a food grinder (I have a small electric coffee mill I use for spice blending/grinding). Process blend into a fine powder. Add grated Parmesan cheese and blend into a fine, well mixed powder. Set aside.
Wash the potatoes, cut a 1/8" slice off the widest side to form a base. Place two chop sticks in parallel and place the flat side of the potato between them. Make a series of 1/8" wide cross cuts across the potato from one end to the other, using the chop sticks as a stop. Place cut potatoes into the 9x13 pan leaving a little space between. Repeat cutting for all of the potatoes.
Melt the stick of butter in a small pan or microwave dish. Use a pastry brush to brush the tops of each sliced potato, getting melted butter down into the slices.
Use a spoon to sprinkle generous amounts of the spice-cheese mixture on each potato, using your fingers to push some down into the slices as well. When all are coated, sprinkle any excess spice-cheese mixture over the top of all of the potatoes.
Optionally, you can add some additional grated Parmesan to each potato if you wish.

Right before baking:

Bake for 45 minutes to 1 hour.
Serve immediately.

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