Rosemary & Garlic Hasselback Potatoes
Russet potatoes are thinly sliced and then brushed with a melted butter, garlic and dried rosemary sauce before being baked to golden perfection.
Ingredients
- 4 russet potatoes washed & dried
- 4 tbsp melted butter
- 2 cloves minced garlic
- 1/2-1 tsp salt, to taste
- 1/4 tsp black pepper, to taste
- 1-2 tsp dried rosemary (or sub Italian seasoning)
- parsley or chives, to garnish
Instructions
- 1. Preheat oven to 425 degrees. Line a baking sheet with parchment.
- Carefully make slices in the potatoes, leaving 1/4-1/2 inch at the bottom to hold the potato together.
- Place the potatoes on a baking sheet. In a small bowl, combine the melted butter (microwave cold butter in increments of 10 seconds until melted), minced garlic, salt, pepper and rosemary.
- Brush 1/2 the mixture onto the potatoes, making sure to get in between the slices.
- Bake for 25-30 minutes, remove from oven and brush the remaining 1/2 of melted butter mixture onto the potatoes.
- Bake for another 25-30 minutes, until golden brown.
- Garnish with chopped parsley or chives.