• Preheat the oven to 200C/400F.
• Wash the potatoes clean under cold running water and pat them dry completely.
• Combine melted butter, olive oil, garlic paste, cayenne pepper, salt, and black pepper in a small bowl. Mix to combine.
  1 Tablespoon olive oil, 3 Tablespoons unsalted butter, 1 ½ teaspoon garlic paste, ⅓ teaspoon cayenne pepper, Salt and black pepper to taste
• Prepare the baking dish by spraying it with a cooking spray.
• Place the potato on a chopping board one at a time. Hold it between your thumb and index finger, then slice across the potato width-wise every 2-3mm without cutting through. It should open like a book. Alternatively, use chopsticks to hold it lengthwise while cutting to prevent slicing all the way through.
  2.2 lb New baby potatoes
• Transfer the potatoes to the prepared baking dish.
• Generously brush the butter and olive oil mixture over the potatoes, ensuring it gets between each slice.
• Bake for 20-25 minutes, basting every 10 minutes with the oil-butter mixture from the baking dish.
• Remove from the oven and sprinkle with grated parmesan and gruyere cheese.
  ⅓ cup Parmesan cheese, ⅓ cup Gruyere cheese
• Return to the oven for an additional 5-10 minutes or until the cheese is melted and the potatoes are golden brown and crispy on the edges.
• Sprinkle chopped parsley all over the mini hasselback potatoes. Serve hot and enjoy!
  fresh parsley

Air fryer Hasselback potatoes

• Preheat the air fryer at 400F/200C for 3-5 minutes. Remove the basket from the air fryer and carefully line it with foil. The foil will act as a baking dish, preventing the oil and butter mixture from dripping into the basket's bottom.
• Cut and season the potatoes as directed in the recipe above
• Place them in a single layer in the air fryer basket and cook for 10-12 minutes, basting halfway through the cooking time.
• Remove the basket and top the hasselback potatoes with the cheese. Return the potatoes to the air fryer and cook for an additional 5 minutes. Serve and enjoy!