Rachael Ray's Garlic + Parm Hassleback Potatoes

New and inventive ways of cooking a potato? Yeah not much comes to mind apart from mashing, boiling and roasting so when I saw the recipe for hassleback potatoes in April's Rachel Ray Everyday Magazine I was sold. Pimpin' up your regular potato was just what the doctor ordered! I chose the Garlic and Parm version as it was what I had left in the fridge and did not require that much cheese (yes, I'm cutting back). 

Yay or Nay: Nay

When prepping for this side dish it all looked promising, from the cuts that made the potato fan out prettily or the delish combo of garlic, oregano and oil (I substituted the butter for olive oil), I was truly disappointed that it did not live up to its expectations. Yes, when it came out it smelled and looked great but the flavour wasn't full enough (I didn't have time to brush the herby oil, cook and then brush again). The potatoes didn't cook all the way through and the parm was barely detectable. Maybe it was because I used grated parm rather than shaved and different potatoes (possibly differet size too) that gave me such poor results. It'll be a while before I consider making these again.