Spinach and Parmesan Hasselback Potatoes

Crispy on the outside and soft in the middle.

5 potatoes
1 tbsp butter, melted
2 tbsps olive oil
spinach leaves
1/4 cup parmesan cheese
1 tsp dried rosemary
1 tsp coarse sea salt

Scrub the potatoes clean, then lay a wooden spoon beside them and slice thinly almost all the way down. The spoon will be your stopper.

Mix butter and olive oil together and brush the potatoes with it.  You want to try and get in between the slices and all over the tops.

Tuck spinach in here and there, sprinkle with parmesan, rosemary and salt.

Place your potatoes in a baking dish and bake, uncovered, in a 425 F oven for 30 minutes.
Take them out, spread 1/4 - 1/2 tsp butter on  each one and back into the oven for an additional 25-30 minutes. 

I can't explain how good these are.
You'll just have to try them.