Description
A recipe for making potatoes sliced thinly and baked until crispy and buttery.
Ingredients
Scale
- 4 medium Russet potatoes
- 4 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Wash and dry the potatoes thoroughly. Place one potato between two wooden spoons or chopsticks to prevent cutting all the way through.
- Slice the potato thinly, about 1/8 inch thick, using a sharp knife. Repeat with the remaining potatoes.
- In a small bowl, mix the melted butter, minced garlic, rosemary, salt, and pepper.
- Brush the butter mixture evenly over each potato, making sure some gets between the slices.
- Place the potatoes on a baking sheet lined with parchment paper.
- Bake for 45 to 55 minutes, or until the potatoes are tender inside and the edges are golden brown and crispy.
- Serve immediately.
Notes
- For extra crispiness, you can brush the potatoes with more butter halfway through the baking time.
- You can substitute fresh rosemary for dried. Use 1 teaspoon of chopped fresh rosemary.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 250
- Sugar: 1
- Sodium: 250
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 4
- Protein: 5
- Cholesterol: 30
Keywords: Hasselback potatoes, crispy potatoes, baked potatoes, buttery potatoes, rosemary potatoes