Garlic and Rosemary Mini Hasselback Potatoes

Yields: 1 Serving Difficulty: Easy Prep Time: 10 Mins Cook Time: 50 Mins Total Time: 1 Hr

These are a showstopper! Golden, baked potatoes with pretty crevices to hold herbs and butter. These will be the perfect pair for your next meal, for a crowd or just your close family. I love to dress these up with cheese and broccoli or on their own just as the recipe says these will always impress.

Always a bonus when there are leftovers because they double as a breakfast potato and you’ll always want to snag yourself at least one right after they’re made. Heck, create a whole meal out of them and top them with sloppy joes! See what I mean? You have to try these, plus everyone’s still trying to get through their summer potatoes, right or is that just me?

Ingredients

0/7 Ingredients

Instructions

0/5 Instructions
  • Preheat your oven to 390F and prepare a large roasting pan with parchment paper.
  • Cut slits through potatoes widthways, making sure not to cut all the through. Place potatoes on the large baking pan.
  • In a small bowl, mix together all the remaining ingredients.
  • Brush the oil mixture over each potato and let the oil drip through slits. If you want great flavour, save some oil mixture for basting.
  • Roast potatoes for 45-50 minutes and baste after twenty minutes. Once they're golden brown and the slits have separated, you know they're done. Remove from the oven, serve and enjoy!

Notes

  • Toppings? Bacon, cheddar cheese, green onions, sour cream, parmesan, feta, baked vegetables, diced chicken, fresh parsley or even alfredo sauce.
  • Turn them into a meal! Sloppy Joes, Tacos, pulled pork or even broccoli with cheese version are delicious
  • Don't have small potatoes? Don't worry, just use fewer potatoes if they're bigger and you're cooking time may vary.
  • Feeding a crowd? These work great on double baking pans rotating the top and bottom pan in the oven halfway through.

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