Hasselback Rosemary-Roasted Potatoes
- Level: Easy
- Yield: 8 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 213
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 30
- Dietary Fiber
- 4
- Sugar
- 1
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 419
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
Ingredients
3 pounds baby Yukon Gold potatoes
1/3 cup olive oil
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons finely chopped fresh rosemary (divided)
Directions
- Preheat oven to 425 degrees F.
- Slice 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 the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. 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
- Ingredients
- ;
- Sprinkle with remaining rosemary and serve.