Baby Fingerling Hasselback Potatoes

Preheat your oven to 400 F and line a large rimmed baking sheet with foil.

Rinse and dry your potatoes and cut slits across each potato 3/4 of the way down, making sure not to slice all the way so that the potatoes stay intact.

Place the potatoes on the prepared baking sheet (cut side up), drizzle with olive oil and sprinkle with fine sea salt. Roast the potatoes for 25-30 minutes or until tender.

While the potatoes are roasting, prepare your curry aioli. In a small bowl, whisk together the mayo, curry powder, turmeric, and salt and black pepper to taste. Set aside or cover and refrigerate for later use.

Once the potatoes have roasted, remove from oven and sprinkle on the Parmesan cheese. Place them back in the oven and bake until the cheese has melted, about 3-4 minutes. Remove from oven.

Drizzle with the curry aioli or serve it on the side and sprinkle with fresh parsley. Serve immediately and enjoy!