Hasselback Potatoes

Hasselback Potatoes

Serves 6

6 medium baking potatoes
8 teaspoons melted margarine
1/8 teaspoon ground black pepper

For the Herb Topping
1 tablespoon chopped fresh parsley
2 teaspoons each of chopped fresh or 1/2 teaspoon of dried basil and oregano

For the Spice Topping
1 teaspoon paprika
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper

1. Preheat oven to 220C. Spray a shallow baking dish with vegetable cooking oil.
2. Cut a thin slice from the bottom of each potato. Place cut side down on a work surface. Lay a wooden spoon parallel to potato. With base of knife resting on spoon handle, thinly slice each potato crosswise without cutting all the way through.
3. Place potatoes in prepaid dish. Fan slices. Brush with 1 tablespoon of margarine. Sprinkle with pepper. Bake for 1 hour.
4. To prepare desired topping, combine ingredients in a bowl. Mix well. Sprinkle over potatoes. Drizzle with the remaining margarine. Bake for 15 minutes. Serve immediately.

Prepare in Advance
Make recipe to end of step 3. Set aside at room temperature for up to 4 hours. Proceed as directed in Step 4.

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