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Fabienne's Hasselback Potatoes
January 26, 2018

I used what seasonings I had on hand. Garlic salt, celery seed, and added dried parsley to the paprika and oregano. I did not use the cheese because of dietary restrictions. I used russets and had no trouble slicing them thin. I put them in a ziplock bag with the seasoning mix and let it sit a couple hours. Baked as directed, brushing with leftover oil mix and an extra sprinkle of salt at the halfway point. They were perfection. Loved them. The centers were tender and the outside crisp and deliciously seasoned.

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