Hassleback Potatoes with Rosemary
Looking to up your potato game? These hasselback potatoes with a fragrant rosemary twist are about to make you a kitchen hero. Crispy on the outside, tender on the inside, and bursting with savory herb flavor – they're the perfect side dish for any meal.
Servings: 8 servings
Ingredients
- 3½ pounds Yukon gold potatoes
- 6 tablespoons melted butter, divided (plus 2 more tablespoons if basting a 3rd time)
- 1 teaspoon sea salt
- 1 tablespoon fresh rosemary, finely chopped
Instructions
- Preheat the oven to 375°F.
- Place a potato between two cutting boards of equal thickness that come about ⅓ of the way up the potato. Make a series of ⅛-inch slices along each potato, slicing ⅔ of the way through. Run your knife down through the potato until it hits the bordering cutting boards and then stops.
- Place the potatoes on a rimmed baking sheet and brush liberally with melted butter. Sprinkle on sea salt and chopped rosemary.
- Bake for 45 minutes, then baste with melted butter, and continue to bake for 45 more minutes, until potatoes can be easily poked through with a fork and edges are golden and crisp.
- Let cool slightly, baste with more melted butter (optional) and serve!
Nutrition
Calories: 215kcal | Carbohydrates: 35g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 303mg | Potassium: 837mg | Fiber: 4g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 39mg | Calcium: 25mg | Iron: 2mg