Hasselback potatoes

Preheat your oven to 180°C/350°F.
Peel the garlic cloves.

Add the garlic, salt, and the tablespoon of oil to a mixer or blender. Blend until smooth.
Add the parsley and the rest of the oil (100ml) to the blender as well and blitz until smooth.
Set aside for later.

Take two wooden spoons or 2 chopsticks. Place a potato on top and start slicing, not going completely to through the potato, every 0.5 cm or so.
Look at my video if this is unclear!
Place all of the potatoes in a oven dish and spoon over the garlic and parsley oil. Using your hands, or a pastry brush, make sure the oil also goes into the slits of the potatoes.
Drizzle on the remaining garlic and parsley oil.

Place the oven dish with the potatoes in the preheated oven for 45 minutes.
After 45 minutes, take the potatoes out and sprinkle on the breadcrumbs.
Put back in the oven for another 15-20 minutes or until the potatoes are golden brown and crispy.
Take the oil that has fallen of the potatoes into the oven dish and drizzle that on top right before serving!