Hasselback Potatoes

I first saw this from Sunny Anderson on Food network. Hasselback Potatoes are a Swedish version of baked potato. The outside crisps up nicely and the soft center it's a pleasure to eat. It's makes a nice presentation and is easy to prepare. I've made these and brought them in a crock pot to a party at Wade's shop. They were a big hit. I get requested to make these often.
Slice the washed small red potatoes 1/4 inch slices but not all the way through. You can use chopsticks or a wooden spoon if you have trouble stopping before you cut all the way through. Now slice up some cloves of garlic and slide in between the slices. Place the potatoes in a baking dish and drizzle with olive oil. Sprinkle with coarse sea salt and freshly ground pepper. Bake in 400° oven for an hour until the outside is crisp and the potatoes are cooked through.

I sprinkled some Parmesan on them halfway through the cooking time.

I was so excited to eat these the photo blurred....no , um they steamed up the lens....that's it.

Serve with your favorite herbed sour cream, sprinkled a little extra Parmesan and herbs on top.

They go nicely with roasts and baked fish, heck they are garlic potatoes, they taste good with anything or I could make a meal of them by themselves.

Okay I've added a better photo. I made them again last night and grabed a shot before they were gone again.