Garlic Rosemary Hasselback Potatoes

1. 1

   Preheat the oven to 425u00b0. Cut the potatoes into very thin slices, being careful not to cut all the way through. (I put the potato on a large serving spoon and cut down to the lip of the spoon). Arrange potatoes on a baking sheet and insert garlic bits between the cuts in each potato.

2. 2

   Sprinkle each with rosemary and drizzle with olive oil. Then sprinkle each with kosher salt and freshly ground black pepper to taste. You can go pretty heavy with the salt & pepper. Potatoes can take it!

3. 3

   Bake for 35-40 minutes until potatoes are brown & crispy on the outside and cooked all the way through.

* Per serving · 4 servings · Values may vary.

No additional tips available.