Rosemary-Garlic Hasselback Potatoes
This impressive-but-easy dish will fill your kitchen with the enticing scents of rosemary and garlic. It’s the perfect way to upgrade your potatoes!
Ingredient
- 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
Direction
- Heat oven to 375°F. In large bowl, stir together butter, oil, chopped rosemary, garlic, salt and pepper.
- Add potato slices to butter mixture; toss to thoroughly coat slices. Pick up potatoes by the handful, and place slices 1 on top of another, forming a small stack. Place potato stack on its side in ungreased 8-inch square (2-quart) baking dish. Continue making small stacks with remaining potatoes and arranging them side-by-side in dish to form 3 rows of tightly packed stacked slices. Scrape bowl for any remaining butter mixture, and spread over potatoes.
- Bake 1 hour. Sprinkle with Parmesan cheese. Bake 15 to 20 minutes longer or until potatoes are fork-tender and golden brown on top. Garnish with sprigs of fresh rosemary. Let stand 10 minutes before serving.
