Rosemary-Garlic Hasselback Potatoes

Name: Rosemary-Garlic Hasselback Potatoes
Prep time: 35 min
Total time: 2 min
Ingredients: 3 tablespoons butter, melted; 2 tablespoons olive oil; 1 tablespoon chopped fresh rosemary leaves; 4 cloves garlic, finely chopped; 1 1/2 teaspoons fine kosher or sea salt; 1/2 teaspoon pepper; 3 1/2 lb Yukon Gold potatoes, peeled and cut crosswise into 1/8-inch slices (about 8 potatoes); 1/3 cup grated fresh Parmesan cheese; Fresh rosemary sprigs

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Prep Time: 35 minutes

Total: 2 hours

Servings: 9

Author : Betty Crocker Kitchens

Ingredients

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3 tablespoons butter, melted2 tablespoons olive oil1 tablespoon chopped fresh rosemary leaves4 cloves garlic, finely chopped1 1/2 teaspoons fine kosher or sea salt1/2 teaspoon pepper3 1/2 lb Yukon Gold potatoes, peeled and cut crosswise into 1/8-inch slices (about 8 potatoes)1/3 cup grated fresh Parmesan cheeseFresh rosemary sprigs

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Instructions

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Step 1

Heat oven to 375°F. In large bowl, stir together butter, oil, chopped rosemary, garlic, salt and pepper.

Step 2

Add potato slices to butter mixture; toss to thoroughly coat slices. Pick up potatoes by the handful, and place slices 1 on top of another, forming a small stack. Place potato stack on its side in ungreased 8-inch square (2-quart) baking dish. Continue making small stacks with remaining potatoes and arranging them side-by-side in dish to form 3 rows of tightly packed stacked slices. Scrape bowl for any remaining butter mixture, and spread over potatoes.

Step 3

Bake 1 hour. Sprinkle with Parmesan cheese. Bake 15 to 20 minutes longer or until potatoes are fork-tender and golden brown on top. Garnish with sprigs of fresh rosemary. Let stand 10 minutes before serving.