Sunday, December 18, 2011

Hasselback Baby Potatoes

A wonderful side dish to virtually any meal is a potato of some sort. Mashed, french fries, baked, they're all good. My mom has been making roasted baby red potatoes for as long as I can remember and they're always incredible. As you know, I am a little obsessed with the food network, and recently, I have been seeing a lot of sliced roasted potatoes. Well, they're not sliced all the way through, more in sort of a fan. HELLOOOOO we eat with our eyes first so who wouldn't want to eat them?! So, I figured that I'd try to make them. Eh... not as easy as I thought; they take time and patience to do them this way, but they get crispy on the edges and stay nice and soft on the inside. I promise, you'll be very happy :)

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).
3. Finely chop your rosemary.
4.  Place the potatoes on a baking sheet and drizzle the olive oil on first (everything else will stick to the oil).
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.
6. Bake for about 35-40 minutes (until they get crispy on top)


1 comment:

  1. Looks so good! I'm definitely doing that next time I want to make potatoes