Hasselback Potatoes
  • 6-7 medium red or Yukon gold potatoes
  • 1 tablespoon chopped rosemary
  • 1-2 garlic cloves, minced
  • ½ teaspoon salt & pepper
  • ¼ cup olive oil
  1. Cut each potato into slices BUT don’t cut all the way through. The potato will remain intact. (see below picture)
  2. Combine olive oil, rosemary, garlic, salt, and pepper. Place potatoes in a baking dish. Drizzle over the potatoes making sure the oil seeps through the slices.
  3. Bake at 450 degrees for 45 - 60 minutes, depending on how crispy you want the potatoes.
Recipe by Family Balance Sheet at https://www.familybalancesheet.org/2013/09/hasselback-potatoes.html