Description
Delicious hasselback potatoes with garlic and rosemary.
Ingredients
Scale
- 4 large Yukon gold potatoes
- ¼ cup salted butter (melted)
- 4 cloves garlic (minced)
- 1 ½ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 Tablespoon chopped fresh rosemary
- ¼ cup shredded Parmesan cheese
Instructions
- Preheat the oven to 425°F.
- Place a potato, one at a time, in between two skewers (alternatively you can use chopsticks or even the end of your butterknives). Carefully slice the potato thinly, starting at one end and slicing every ⅛ inch. The skewers on either side will help prevent you from slicing all the way through the potato. Place the potato into a baking dish. Repeat this step for each potato.
- In a small bowl mix melted butter with garlic, kosher salt, black pepper, and rosemary.
- Brush the potatoes with about half of the butter mixture. Generously coat each potato and try to get in between the slices as much as you can. Set aside the reserved butter mixture for later.
- Place potatoes into the preheated oven. Bake for 40 minutes.
- Brush the remaining butter mixture over the potatoes and bake for an additional 15-20 minutes, or until potatoes are golden brown, crispy on the outside, and softened in the middle.
- Remove from the oven and sprinkle with parmesan cheese.
Notes
- This recipe can be served as a side dish for various meals.
- Try substituting different herbs for a variation in flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg