Looking for a way to jazz up baked potatoes? Serve this easy and impressive side dish. Oven-Roasted Hasselback Potatoes get their name from the region in Sweden where the recipe originated. The potatoes are roasted after being sliced very thin but without cutting through the bottom in such a way to leave the potatoes intact. The delightful thing about this recipe is that as the potatoes roast in the oven they begin to crisp on the outside while leaving the inside tender. Simply irresistible!

Fabulous! Leftover potatoes are great reheated the next day.
1 (3 pound) bag small red potatoes
1 stick butter, melted
1 (.7-ounce) package Italian dressing mix
Chopped fresh Italian parsley
Preheat oven to 450 degrees. Wash potatoes but do not peel. Cut potatoes hasselback style making thin vertical slices. Do not cut all the way through. Pour melted butter into a gallon-sized zip-lock bag. Add Italian dressing mix and sliced potatoes. Toss well to mix.  Spread potatoes evenly on a foil-lined baking sheet  lightly greased with baking spray. Turn cut sides up. Drizzle with remaining butter mixture. Roast for 40 to 45 minutes or until tender and slightly crispy. Remove potatoes with tongs and place on a serving platter. Garnish with chopped Italian parsley before serving. Serves 6.