Hasselback Potatoes

Ingredients

2 lbs of medium size thin skinned potatoes of choice
1/4 cup of hard grated cheese of choice
Oregano
Paprika
Onion Powder
Garlic Powder
Salt
Pepper
2 tbl of Vegetable Oil


Step 1
Combine all dry ingredients and the grated cheese in a large bowl with oil and mix well..

Step 2
Cut each potato into wedges then place each wedge in a large wooden spoon skin side down and slice the wedge
not quite all the way through stopping at the skin in a series of crosswise slices about 1/4-inch apart or closer so
that they are still joined together at the bottom. The spoon helps from cutting the potato completely through the
skin.

Step 3
Put  the cut potatoes in the bowl with the oil mixture and toss until all the potatoes are covered in the oil mixture.

Step 4
In a roasting or baking pan large enough to place potatoes in a single layer, pour the mixed potatoes from the
bowl into the pan spreading them out across the bottom and then cover the pan with tightly with a sheet of
aluminum foil and place the pan in a 375 degree preheated oven for approx. 45 minutes*.

Step 5
Remove foil and give the potatoes a nice toss trying to place the skin side down in the pan, cover again with foil
and bake for another 10 to 15 minutes.

Step 6
Remove foil and place under a broiler if needed to crisp them up being careful not to let them burn.
Serves 4 - 6

*Note: Exact cooking time will depend on the size of the potatoes.