Hasselback Potatoes

Heat the oven to 400°F.

Wash and dry the potatoes.

Cut slits in the potatoes, leaving the bottom intact. Space the slices 1/8-inch to 1/4-inch apart. To prevent cutting all the way through, set your potato between two dowels or something similar, on a surface that will prevent rolling or sliding, like a clean towel. If you cut all the way through on accident, put the potato in a piece of foil.

Arrange the potatoes in a baking dish and brush generously with the oil and butter. Cover the pan with foil.

Bake the potatoes for 30 minutes.

Remove the pan from the oven, open the foil, and brush generously again with the oil and butter.

Close up the foil and bake another 30 minutes.

Remove the pan from the oven again, open the foil, test the potatoes with a fork to see how cooked they are, and brush generously again with the oil and butter. Cover and bake another 15-30 minutes as needed.

Uncover and brush a final time generously with the oil and butter. Be sure to work it into the slits. Sprinkle with salt, pepper and parsley.

Turn up the heat to 500 F. and bake another 15-20 minutes or until browned and crispy.

Serve immediately.