rosemary hasselback potatoes

Hassleback is a term describing the preparation of whole potatoes that are thinly sliced, but kept intact at the bottom, and roasted. They get their name from a restaurant in Sweden where they were first served. This method is a great way to infuse a ton of flavor with a beautiful presentation. You can play around with different herbs including chives, thyme and tarragon. You can also use this hasselback method on sweet potatoes or acorn squash.

Rosemary Hasselback Potatoes

russet potatoes (about 4 potatoes)

unsalted butter, melted

extra virgin olive oil

salt and black pepper

fresh rosemary, chopped

Preheat the oven to 425°F. Line a baking sheet with aluminum foil and coat it with cooking spray. Set aside.

Lay down two wooden spoons or chopsticks and place a potato in-between them. Using a knife, thinly slice the potatoes about every ¼ inch. Take care to only cut down until you reach the wooden spoons (the spoons will prevent you from cutting all the way through). Transfer potatoes to the prepared baking sheet

In a small bowl, combine the butter and olive oil. Brush this mixture all over the potatoes (you will not use it all) and season generously with salt and pepper. Transfer to the oven and roast for 40 minutes. Carefully remove the sheet tray from the oven and brush the rest of the butter and oil all over the potatoes, taking care to reach between the layers. Sprinkle potatoes with the rosemary, season once again with salt and pepper and return to the oven. Roast until the potatoes are fork tender, about another 20 minutes. Transfer to a serving platter and serve at once.

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Top 1 rosemary hasselback potatoes recipes from across the web

The most viewed rosemary hasselback potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Rosemary Hasselback Potatoes

The most viewed rosemary hasselback potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine