hasselback potato recipes

Rosemary Garlic Hasselback Potatoes by Sylvia Fountaine- feasting at home blog October-11-2014 Crispy Rosemary Garlic Potatoes cut Hasselback Style

Rosemary Garlic Hasselback Potatoes

olive oil– divided

garlic Garlic

Rosemary

Salt and pepper

Preheat oven 425°F with a rack in the lower-middle position

Wash and dry the potatoes…leave thin skins on.Cut thin ⅛ inch slits into the potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato &#8211;but don&#8217;t worry if you cut through.

Slice the garlic, very thinly, lengthwise. Slip a piece of garlic in every other slit in the potatoes. Tuck a rosemary leaf or two into the other slits. It doesn&#8217;t have to be perfect. Placing the rosemary and garlic in between the slices separates them and reduces cooking time.

Brush the bottom of the baking dish or cast iron skillet with olive oil and sprinkle dish with salt and pepper.

Brush top and sides of potatoes with 1-2 tablespoons olive oil, (reserving 1 tablespoon for brushing again halfway through baking). You can use less oil if you prefer.

Arrange the potatoes in a baking dish and sprinkle generously with salt and pepper.

Bake the potatoes for 35-40 minutes. At this point, the layers will start separating. Brush the potatoes again with a little oil, making sure some of it drips down into the space between the slices.

Bake for another 25 to 35 minutes, until the potatoes are crispy on the edges and fork tender. Bigger potatoes may take longer&#8230;.and If they begin to get too brown, lightly cover with foil and turn heat down to 400F until tender. Total baking time is 60 to 70 minutes for medium sized potatoes (if your potatoes are on the small side or are larger, adjust cooking time accordingly).

These are on repeat at our house. Turn out amazing every time!

Made it for Thanksgiving and it was a hit!  Looks so pretty and was delicious.  Smelled great roasting in oven with all that garlic and rosemary!  Next time I might try to leave them in a little longer to get them extra crispy!

Kids love this one. We usually have fresh garlic and rosemary. Great tip to separate each section to speed up cooking.

I've almost never ever had a problem with overcooking. Obviously, don't burn, but if you're not sure, turn down to 400 and let it ride a little. Crispy is good.

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Rosemary Garlic Hasselback Potatoes

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