Roasted Rosemary Hasselback Potatoes
Next time you have company, dress up your dinner plates with roasted rosemary Hasselback potatoes.
- 28 ounces honey gold potatoes
- 1 tablespoon rosemary, chopped
- 3 tablespoons butter, melted
- 3 tablespoons olive oil
- 2 cloves garlic, chopped
- Kosher salt and ground pepper
Preheat the oven to 425°F.
Cut slits on the potatoes being careful not to cut through completely. Next place the potatoes in a bowl and drizzle half of the olive oil and butter over the potatoes reserving the rest. Season with the chopped garlic and salt and pepper.
Arrange the potatoes on a baking sheet and sprinkle with the chopped rosemary. Bake for 15 - 20 minutes until the potatoes start to fan out. Brush the reserved olive oil and butter over the potatoes allowing it to drip in between the slices. Continue roasting until golden brown, another 15 minutes. Serve hot.