Buffalo Salami on Hasselback Potatoes

Scrub the potatoes very well to remove the soil without peeling them. Place them in a large pot with salt and boil for about 10 minutes. Then let them cool.

Place them on a cutting board and with a large sharp knife (not serrated) score them vertically, about 4-5 millimeters apart, but not all the way down. Brush them with the seed oil and season well with salt and pepper.

In a frying pan, melt the butter and add the whole garlic cloves. Add the rosemary and sauté lightly. Remove the melted butter to a bowl and with a brush, brush the potatoes well so that the butter goes into the grooves.

Then place the potatoes on a baking sheet lined with parchment paper and aluminum foil and drizzle with the remaining butter. Cut the buffalo salami into thin slices and place one indentation in each potato. Place grated mozzarella in the remaining indentations.

Brush the top of the potatoes with ketchup and sprinkle with the chopped basil and the remaining mozzarella.

Bake in a preheated oven at 200 degrees in air for about 25 minutes until the potatoes take on a nice color and become crispy on the outside.

Serve while still warm and sprinkle with a little more chopped fresh basil or parsley.