Rosemary Hasselback Potatoes

Rosemary Hasselback Potatoes

from thepioneerwoman.com
8 - 10 serving(s)

Ingredients

  • 4 tbsp. salted butter, at room temperature
  • 1/4 c. olive oil
  • 1 1/2 tsp. finely chopped fresh rosemary
  • 1/2 tsp. kosher salt, plus more to taste
  • Black pepper, to taste
  • 3 lb. small red potatoes

Directions

  1. 1

    Preheat the oven to 425 ̊. Mix the butter, olive oil, rosemary, salt and a few grinds of pepper in a large bowl.

  2. 2

    Place a potato in the curved part of a wooden spoon. Make a series of deep cuts in the potato 1/8 inch apart, cutting almost all the way through. (The edges of the spoon will prevent you from cutting to the other side.) Repeat with the remaining potatoes.

  3. 3

    Toss the potatoes with the butter mixture. Place cut-sides up on a rimmed baking sheet and bake until tender and crisp, 75 to 80 minutes. Gently shake the pan to coat the potatoes with the melted butter. Season with salt.