Best Rosemary Garlic Hasselback Potatoes Recipes
ROSEMARY-GARLIC HASSELBACK POTATOES
This impressive-but-easy dish will fill your kitchen with the enticing scents of rosemary and garlic. It's the perfect way to upgrade your potatoes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h
Yield 9
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In large bowl, stir together butter, oil, chopped rosemary, garlic, salt and pepper.
- 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.
- 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.
Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 2 g, TransFat 0 g
CRISPY HASSELBACK POTATOES WITH ROSEMARY AND GARLIC
Crispy Hasselback Potatoes with Rosemary and Garlic - A simple hasselback potato recipe with crispy skin, soft interior folds, and tons of herb flavor!
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Smash the garlic cloves and peel off the skin. Then pour the bacon grease or oil on the baking sheet and lay the garlic cloves, and rosemary on the sheet pan as well.
- Hold the end of one potato. Use a sharp knife to cut across the potato to create 1/16th - 1/8th inch sections. Do not cut through the potato, but cut two-thirds the way down, leaving at least a 1/2 inch solid base at the bottom. Repeat with the remaining potatoes.
- Place the potatoes on the baking sheet and roll them around to cover them with fat. Set them cut-side-up. Then sprinkle each potato generously with salt and pepper.
- Roast in the oven for 30 minutes. Then use tongs to gently squeeze the base of each potato to open up the folds. Use a pastry brush to brush the herb-infused pan oils over the top of each potato and in between the folds. Discard the garlic cloves if they are blackened.
- Roast in the oven for another 30 minutes, until the largest potato is fork tender. Serve warm.
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