Hasselback Potatoes
Make thin cuts without slicing through each Yukon Gold potato, then roast and baste with garlic-rosemary butter and olive oil until the edges are crisp and the centers are tender.
Prep: 15 min · Cook: 55 min · Yield: 4 · Method: Oven
Ingredients
- 2.5 pounds yukon gold potatoes
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic
- 2 sprigs fresh rosemary
- 1.25 teaspoons kosher salt
- 0.5 teaspoon black pepper
Cooking instructions
- Heat the oven to 425°F. Line a rimmed baking sheet with parchment. Scrub the potatoes and pat them dry. Place one potato between two chopsticks or the handles of two wooden spoons. Make cuts about 1/8 inch apart across the potato, stopping when the knife touches the guides so the slices remain attached at the bottom. Repeat with the remaining potatoes. (about 15 min) — 425°F
- Melt the butter with the olive oil in a small saucepan over low heat. Add the minced garlic and rosemary sprigs; warm for 1 minute, then remove from the heat. (about 2 min) — Low heat
- Arrange the potatoes cut-side up on the baking sheet. Brush with about half of the butter mixture, working a little between the slices without separating them. Season with the salt and pepper. (about 5 min) — 425°F
- Roast for 30 minutes. Remove the sheet, gently fan the slices apart with a knife if needed, and brush the potatoes with the remaining butter mixture. (about 30 min) — 425°F
- Roast for 20 to 25 minutes more, basting once halfway through, until the edges are deeply crisp and a knife slides easily into the centers. Remove the rosemary sprigs and serve hot. (about 23 min) — 425°F