My husband likes experimenting with food to make interesting new dishes. Me, not so much. He also likes to watch The Food Network. The other day, he and my daughter saw a show featuring Swedish Hasselback Potatoes, and my daughter immediately wanted to make them. I was not so excited. However, I looked up the recipe online, and realized that they were super-easy (which is important for me). I made a few changes to make cleaning up easier. And, best of all, they turned out super-tasty too! They end up like a cross between baked potatoes and french fries or potato chip. Hasselback Potatoes are softer (and healthier) than fries or chips, but with a lot more of the crispy, salted goodness than a normal baked potato.

Swedish Hasselback Potatoes

4 medium potatoes, scrubbed (leave skin on)
olive oil
garlic salt
grated Parmesan cheese
chopped chives for garnish (optional)

Directions: Preheat the oven to 425˚F (220ºC).
Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom.Be careful not to slice all the way through. The potato will fan out a bit as it bakes.
Place the potatoes on a baking sheet. Brush with oil, making sure to brush in between each slice of the potato. Sprinkle with salt, garlic salt and parmesan, again making sure to sprinkle between each slice.
Bake for about 40-45 minutes. The inside should be cooked thoroughly and the skin of the potato will be a bit crispy.
Garnish with additional parmesan and chives, if desired.