I have never met anyone who didn’t like potatoes and I never heard of potato allergy, that must be a good sign.
Potatoes can be prepared in so many ways and are always delicious, they really are the ultimate comfort food.
This way of preparing them really brings out the best: crunchy on the outside and soft on the inside without the calories of the deep frying.
Hasselback potatoes are a Swedish recipe, this is my easy version, I won’t give any quantities, it is really all a matter of taste.
I used 3 potatoes per person (that makes 6 halves each, sounds quite a lot but they are sooo good you will want more).
Take some potatoes (the choice of the variety is yours, you know your favourite!), peel them, wash them and cut them lenghtwise in half. Place one half on a chopping board cut side down and put on chopsticks each one long side, then cut as if you were slicing it very thinly but don’t go all the way down (the chopsticks will stop the knife).
Arrange in a roasting tray, brush with olive oil, sprinkle with salt and some veggie parmesan cheese or a little breadcrumb.
Bake in a hot oven (180) until golden and crispy, it depends on how many potatoes you have and how big they are, but it won’t take less than 30 minutes.