Sunday, December 18, 2011
Hasselback Baby Potatoes
What you'll need
A few lbs. of baby red potatoes (you can use any potato for this recipe, but I like the red potatoes when using rosemary)
3 tbs. chopped fresh rosemary
1 tbs. kosher salt
1 tbs. pepper
3 tbs. olive oil (give or take)
1. Preheat your oven to 450*
2. Rinse your potatoes in cold water, then CAREFULLY slice them in 1/8" slices NOT QUITE slicing all the way through (use a pearing knife, you'll get more precise cuts and you'll have more control).
5. Sprinkle the salt, pepper, and rosemary on the potatoes, spreading them out if you need to to make sure that they're getting evenly seasoned.
enjoy :) (SEE, I TOLD YOU THIS WAS EASY!!!)