Hasselback Potatoes
Words can only say so much...Just put these in your mouth!
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Servings: 4
Ingredients
- 4 Russet Potatoes, uniform in size, sliced at 1/8'1/4" intervals
- extra virgin olive oil
- 4 T butter, melted
- 1/2 t sea salt
- 1/2 t freshly ground black pepper
- 1/2 t dried rosemary or 1 1/2 t. fresh, chopped
Instructions
- Wash and scrub potatoes.
- Using wooden spoons, or chop sticks, placed on each side of the potato, slice at 1/8-1/4" intervals. Stop when knife reaches the spoons as you do don't want to slice all the way through.
- Place potatoes on a rimmed baking sheet lined with parchment paper and drizzle each with olive oil. Brush over all exposed surfaces.
- Bake for 30 minutes at 425 degrees and remove from the oven.
- Melt butter and whisk in salt, pepper and rosemary. Brush each potato, opening slits to allow some to fall in between sliced layers. Use any runoff to brush over the potatoes again. Bake for another 30-40 minutes.
- After removing from oven, brush each with any oil/butter in bottom of pan. If you like, grate some of your favorite cheese over the top. Enjoy!