Parmesan Hasselback Potatoes

As mentioned in yesterday's blog, I made these potatoes as a side dish to go with the pork loin; they would also go well with nearly any dish, as their flavor is not overpowering.  I had always wanted to try making Hasselback potatoes, as they look so pretty in pictures.  Mine didn't turn out quite so beautiful, but very tasty, which is far more important to me!  This link has the original recipe, which I adapted to suit my needs:
https://marlameridith.com/parmesan-hasselback-baked-potatoes/

Here's that wonderful yummy dinner pic again, potatoes on the side:

Ingredients:

around 10 small to medium yukon gold potatoes (slightly bigger than extra large eggs)
6 T. olive oil
1/2 tsp. garlic powder
3 pinches kosher salt
2 pinches black pepper
2 pinches paprika
2 oz. finely grated Parmigiano-Reggiano

Instructions:

1. I made these in the toaster oven, which I set to 425°F.  I would assume the same temperature for regular oven, as that is what the original recipe indicated.

2. Make crosswise cuts on the potatoes, around 1/8" apart--only slice to about 1/4" from edge (you want a 'fan' effect to happen once the potatoes start baking).  If you get too close to edge, the potatoes may break all the way open during baking (will still taste fine, just won't be fanned).

3. Mix together all remaining ingredients in a small bowl.

4. Place potatoes on baking tray (I lined mine with aluminum foil to make clean up easier and recommend it) with fan-cuts up.  Spread 1/3 of mixture over fan cuts, pushing down slightly to press it in-between slits a little.

5. Bake for 15 minutes, then remove from oven and spread another 1/3 of mixture over tops.  Bake for additional 15 minutes, then repeat process one more time (with another 15 minutes, total of 45 minutes baking time).

6. Let potatoes rest for 5 minutes before serving, if possible.  Enjoy!