Hasselback Potatoes

Perfect combination of crunchy and chewy baked potatoes with excellent presentation appeal!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 8 Russet Potatoes – “Fist” sized washed
  • ½ stick melted butter or ¼ cup olive oil
  • 1 package fresh Rosemary – remove leaves and chop
  • 2 TBS garlic squeeze tube
  • salt & pepper

Instructions
 

  • Preheat the oven to 450º F.
  • Stir together the butter (or olive oil), rosemary and garlic in a small bowl.
  • Slice a bottom section off the long side of the potato to create a flat surface. Retain the cut piece. Place the potato flat side down between 2 chopsticks. Hold potato with onion holder. Slice the potato into thin slices using the slats in the onion holder (chopsticks prevent slicing potato through).
  • Put the potatoes on a baking sheet by placing the cut piece down first and the potato spread open over the top of it.
  • Brush on the butter mixture, making sure to get in between all the slices. Top with salt.
  • Bake 30 mins and brush potatoes again with butter mixture. Bake ~30 more mins until tender and crisp.