Wash the potatoes and peel them.
Pierce them with a skewer so that to divide each potato horizontally in two parts.
Cut the potato in small slices (the skewer will stop the knife at the same point every time you cut a slice, that will allow you to obtain the typical fan-shaped hasselback potatoes).
Take away the skewers and place the potatoes on a baking tray covered with baking paper and brush them with oil, pepper and rosemary.
Cook in pre-heated oven at 200 degrees for approximately 40 minutes.
Take them out of the oven and place charcuterie and cheese between each slice. Put them back into the oven for 10 minutes. Garnish the surface of hasselback potatoes with breadcrumbs and parsley and serve them hot.
