Hasselback Potatoes

  • 4 waxy potatoes
  • Olive oil
  • Salt
  • Black pepper
  • Finely chopped fresh rosemary (divided)
View metric measurements

Preheat oven to 175°C.

Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.)

Place the potatoes in a large bowl, add olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.

Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top.

Sprinkle with remaining rosemary and serve.

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