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Grilling: Hasselback Potatoes with Garlic and Parmesan
- 4 medium russet potatoes, scrubbed
- 4 large cloves garlic, thinly sliced
- 4 oz Parmesan cheese, 2oz thinly sliced, 2oz grated
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
Directions:View on Serious Eats
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