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Rosemary-Garlic Hasselback Potatoes
Rosemary-Garlic Hasselback Potatoes
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Prep Time:
35 minutes
Total Time:
2 hours
Elevate your potatoes with aromatic rosemary and garlic for a delightful dish.
Ingredients:
  • 3 tablespoons butter, melted
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh rosemary leaves
  • 4 cloves garlic, finely chopped
  • 1 1/2 teaspoons fine kosher or sea salt
  • 1/2 teaspoon pepper
  • 3 1/2 lb Yukon Gold potatoes, peeled and cut crosswise into 1/8-inch slices (about 8 potatoes)
  • 1/3 cup grated fresh Parmesan cheese
  • Fresh rosemary sprigs
Instructions:
  • Preheat oven to 375°F. Combine butter, oil, chopped rosemary, garlic, salt, and pepper in a large bowl.
  • Add potato slices to the butter mixture, ensuring they are thoroughly coated. Stack the potato slices on top of each other to form small stacks, then place them on their side in an ungreased 8-inch square (2-quart) baking dish. Continue stacking the potatoes and arrange them side-by-side in the dish to form 3 rows of tightly packed slices. Be sure to scrape the bowl for any remaining butter mixture and gently spread it over the potatoes.
  • Bake for 1 hour, then sprinkle with Parmesan cheese and continue baking for 15-20 minutes until potatoes are fork-tender and golden brown. Garnish with fresh sprigs of rosemary and let sit for 10 minutes before serving.

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