The drizzled potatoes baked inside the oven for 45 minutes at 425 degrees Fahrenheit. Peeking inside, I could see the edges on the smaller potatoes crisping faster than their larger counterparts.
Since I'm an average cook with a basic palate, I'm used to an unexpected crunch when I accidentally overcook my food. I removed the potatoes from the oven to add the parmesan cheese and parsley, then put them back in to bake them for additional time.
The recipe suggested around 20 more minutes in addition to the initial 45, but my cheese and parsley cooked after about 10 minutes and had to be taken out.
What emerged were, in my opinion, beautiful Hasselback potatoes that had a lovely crunch and delicious taste.
I noticed that the smaller potatoes, because the slices fanned out more, were able to retain more of the butter mixture and had an extra burst of flavor. I was also delightfully surprised that I could use my fingers to pull apart each slice like a chip even though it still had a baked-potato consistency.
It was definitely a bougie upgrade from my usual game-day food of choice.