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Crispy Hasselback Potatoes with Rosemary and Garlic!

Updated: Feb 21


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Ingredients

4 Yukon Gold potatoes, scrubbed

4 tbsp. olive oil

4 sprigs rosemary

5 garlic cloves

Kosher salt and freshly coarse ground pepper to taste.


Instructions

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper. Pour olive oil on the baking sheet and lay the garlic cloves and rosemary on the sheet pan as well and mix.

Hold the end of one potato. Use a sharp knife to cut across the potato to create 1/16- to 1/8-inch sections. Do not cut through the potato, but leave at least a 1/2 inch base at the bottom. Place the potatoes on the baking sheet and roll them around to cover them with the olive oil and rosemary sprigs. Set them cut side up and sprinkle each potato generously with the salt and pepper. Roast in the oven for approx. 30-40 mins. depending on size of potatoes. Take out and gently squeeze the base of each potato to open up the potato folds. Use a pastry brush to brush the pan oils over the top of each potato and in between the folds.

Place back in the oven for another 30-40 minutes until the potatoes tender with fork.

Serve as is or loaded!


Enjoy! 😉



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