Rosemary Sea Salt Hassleback Potatoes

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  1. Preheat the oven to 375 F.
  2. Place the potato between two cutting boards of equal thickness that come about 1/3 of the way up the potato. Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through. Run your knife down through the potato until it hits the bordering cutting boards and then stops, making 1/4-inch slices. 
  3. Place the potatoes on a rimmed baking sheet and brush liberally with olive oil. Sprinkle on sea salt and chopped rosemary. 
  4. Bake for 1 hour, until potatoes can be easily poked through with a fork and edges are golden and crisp.
  5. Let cool slightly and serve!