I’ve had these potatoes bookmarked to try for-ever. A new way to prepare potatoes is always welcome in my repertoire! I kept on putting it off, because surely they had to be a pain to make – right? Wrong. It took only a few minutes to get them prepped and into the oven. So glad I finally got around to trying them! They were delicious. Nice and crispy on the outside, moist and tender on the inside.
I’m looking forward to switching up the flavor combinations. I think they’d be wonderful with a cajun spice mix, or a bunch of fresh chopped dill in the olive oil. Or even plain, then topped with the classic sour cream and chopped scallions. Yum! These will definitely be gracing our table every now and again, as everyone loved them, and they really are a little more special than your standard roasted potato. Perfect for Christmas dinner t0 go with that gorgeous “roast beast”!
Also, thanks to all who entered the giveaway. The winner was Ellen, with comment #10 – “I love using canned tomatoes to make homemade black bean and corn salsa. It is always a hit!”
Hope everyone is making merry and finishing up things for the Holidays. I’m so looking forward to Christmas morning with my boys! This is the first year our oldest has really been “into it”, we’ve been having the best time with him this year. Happy Holidays everyone!
Garlic-Rosemary Hasselback Potatoes
4 medium sized Russet potatoes, washed and dried
½ cup olive oil
4 sprigs fresh rosemary
3 garlic cloves, minced
kosher salt and black pepper
Place oil, garlic, and rosemary in a small saucepan and heat on medium-low for 8-10 minutes. Remove from heat and allow to cool to room temperature.
Preheat oven to 425 degrees F. Place one potato on a cutting board. Starting from one end of the potato, make slits about 1/8 inch apart but do not cut all the way through the bottom. You can also place the potato in a wooden spoon before you make the slices. The spoon will act as a “guard” to help you not slice all the way through the bottom. Repeat with the remaining potatoes.
Place potatoes on a baking sheet and brush them all over with the garlic-rosemary infused oil, making sure to get down in the crevices. Season with sea salt and pepper.
Bake the potatoes for 30-40 minutes, depending on size. Interior should be soft and exterior should be slightly crisp.
Serve warm.
Source: adapted from The Culinary Chronicles
