Monday, June 22, 2015

Garlic Hasselback Potatoes

  • 4 medium russet potatoes
  • 4 tablespoons butter, melted
  • 2 tablespoons olive oil
  • 4 cloves garlic, sliced thinly
  • 1 tablespoon fresh rosemary, minced
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 1/4 cup Romano cheese

  • Pre-heat oven to 425 degrees.
  • Wash and scrub potatoes, with a sharp knife make slits in each potato - make each slit about 1/8" apart. Make sure not to cut all the way through each potato.
  • Place a thinly-sliced garlic piece in each slit you've cut.
  • Drizzle olive oil over each potato.
  • Season potatoes with salt and pepper.
  • Brush butter on the potatoes and place rosemary on them.
  • Place potatoes on a baking sheet and bake for 35-40 minutes.
  • Sprinkle Romano cheese on potatoes and season some more - return to oven for 15 more minutes or until edges are crisp and the middles are tender.

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