Rosemary Garlic Hasselback Potatoes
Ingredients
The potatoes
-
5
pieces
Russet or Yukon gold Potatoes
The seasoning and oil
-
4
tablespoons
olive oil
-
8
cloves
garlic
-
6
sprigs
rosemary
-
to taste
salt
-
to taste
pepper
Instructions
- Preheat the oven to 425°F.
- Wash and dry the potatoes, leaving the skins on.
- Cut thin slits into the potato, stopping just before cutting through.
- Slice the garlic thinly and tuck a piece into every other slit in the potatoes.
- Tuck rosemary leaves into the other slits.
- Brush the baking dish with olive oil and sprinkle with salt and pepper.
- Brush the top and sides of the potatoes with olive oil and arrange them in the dish.
- Bake for 35-40 minutes, then brush with more olive oil.
- Continue baking for another 25-35 minutes until crispy and fork tender.
- Garnish with fresh rosemary leaves before serving.
Nutrition Facts (estimated)
Servings
4-5
Calories
275
Total fat
14g
Total carbohydrates
37g
Total protein
4g
Sodium
300mg
Cholesterol
0mg
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