Hasselback Potatoes
Perfect combination of crunchy and chewy baked potatoes with excellent presentation appeal!
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.