HASSELBACK POTATOES WOW!! ENJOY DAN:

              BAKED HASSELBACK RUSSET POTATOES by CHEF DAN:

Serves 4

INGREDIENTS:

 4 (8-Oz) baking potatoes, cleaned with skin on

1 tablespoons olive oil

5 tablespoons butter

1/4-teaspoon seasoned salt (recipe to follow)

2 tablespoon paisley, chopped

3 tablespoons bread crumbs

1 garlic clove, minced

1 teaspoon fresh rosemary, finely chopped

1/4-cup parmesan cheese

DIRECTIONS:     (PRE-HEAT OVEN TO 400 DEGREES)

1.   Thinly slice the potatoes in 1/4-inch thick slices.

2.   Only go 3/4-of the way through.

3.   Melt butter and add oil and all spices.

4.   Add potatoes to a prepared baking sheet.

5.   With a spoon, begin drizzling the gaps of every potato.

6.   Make sure each potato get a generous amount of melted butter.

7.   After 35-40 minutes into the cooking process.

8.   Remove from oven add parsley, bread crumbs, garlic, rosemary parmesan cheese and season with salt and pepper.

9.   Return to oven and bake 20 more minutes until nicely browned.

SEASONED SALT:

1/2-cup sea salt

1/4-cup dried parsley

2 teaspoon EACH onion powder, garlic powder, celery salt and cumin powder.

1 teaspoon EACH dried oregano, rosemary, thyme, sage, marjoram leaves, basil, celery seed, paprika, turmeric, sugar and dried kelp.

Place all ingredients in a mini food processor and blend on low until smooth.

Store in an air tight container.

ENJOY DAN:               BON-APPETITE!!