Recipe by: Ina Garten
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- 4 waxy potatoes
- Olive oil
- Black pepper
- Finely fresh rosemary (divided)
How to make Hasselback Potatoes
Preheat oven to 175°C.
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. 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.