Hasselback potato, meet your new best friend garlic parmesan butter. These addicting potatoes take a little bit of work, but the buttery, cheesy, garlicky result is well worth the effort. The flavorful butter seeps into the potatoes so they are creamy and tender on the inside and the outside fanned slices get crispy and golden brown. <br /> <br />The first time I tried to make these, I had trouble slicing the potatoes and stopping before I hit the bottom of the potato. Then I learned a neat trick from Justin Chapple from Food & Wine Magazine...place the potato between two wooden chopsticks (you know the leftover disposable ones you have kicking around in your drawer from Chinese takeout) and they will stop your knife when you are slicing!

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