If you’ve never had Hasselback potatoes before – you’re missing out! Even though I eat along the lines of the Keto Diet and try not to eat a lot of carbs, I find myself making these whenever I feel like a cheat day. They’re so good!
- 4 Potatoes
- 4 TBS Butter
- 4 TBS Olive Oil
- Rosemary sprigs
- 1 or 2 cloves of Crushed Garlic
- Salt and pepper
Preheat the oven to 350°F
Wash and dry potatoes, trim off any eyes or unsightly bits. Leave skins on. Trim a thin bit off the bottom of each potato, enabling them to sit flat without rolling.
Place two chopsticks on a cutting board, one on each side of the potato to avoid cutting right through. Cut slits through each potato until you hit the chopstick. Cut approx 1/4 inch.
In a saucepan, add the olive oil, garlic and the rosemary and heat up oil to sweat the ingredients a little. Open up the potato slits and pour some of the infused oil or brush it on generously.
Season with salt and pepper. Place in oven for 60-70 minutes at 350°F (edges should be crispy).
Melt the butter in the same saucepan with garlic and rosemary. Remove the potatoes from the oven and brush generously with the melted butter. Chop the chives and garnish just before serving.
Original Recipe for these Hasselback potatoes by Recipe 30: http://www.recipe30.com/hasselback-potatoes.html/