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Rosemary Hasselback Potatoes

Hassleback is a term describing the preparation of whole potatoes that are thinly sliced, but kept intact at the bottom, and roasted. They get their name from a restaurant in Sweden where they were first served. This method is a great way to infuse a ton of flavor with a beautiful presentation. You can play around with different herbs including chives, thyme and tarragon. You can also use this hasselback method on sweet potatoes or acorn squash.

10 minutes
60-70 minutes
6–8 servings

Ingredients

  • 3 pounds russet potatoes (about 4 potatoes)
  • 3 tablespoons unsalted butter, melted
  • 3 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons fresh rosemary, chopped

Directions

  1. Preheat the oven to 425°F. Line a baking sheet with aluminum foil and coat it with cooking spray. Set aside.
  2. Lay down two wooden spoons or chopsticks and place a potato in-between them. Using a knife, thinly slice the potatoes about every ¼ inch. Take care to only cut down until you reach the wooden spoons (the spoons will prevent you from cutting all the way through). Transfer potatoes to the prepared baking sheet
  3. In a small bowl, combine the butter and olive oil. Brush this mixture all over the potatoes (you will not use it all) and season generously with salt and pepper. Transfer to the oven and roast for 40 minutes. Carefully remove the sheet tray from the oven and brush the rest of the butter and oil all over the potatoes, taking care to reach between the layers. Sprinkle potatoes with the rosemary, season once again with salt and pepper and return to the oven. Roast until the potatoes are fork tender, about another 20 minutes. Transfer to a serving platter and serve at once.
  4. Notes:

    You can do this method with any potatoes, but bigger potatoes like russet are easier to handle in this method.

    Always buy same-sized potatoes. This will ensure even cooking time and will be best for presentation.

    Wash and scrub potatoes clean, but then take care to dry well. Wet skin will cause a soggy potato, and you want crispy skins.

    These can sit at room temperature for an hour or so, but best to serve the same day.

    The goal is to have crispy edges and soft, fluffy insides. Basting twice will help this process.

    The nice thing about this recipe for Thanksgiving is that it is relatively light, with not a lot of fat added to the dish—it can balance some of the heavier menu items typical to the holiday. It also has very little prep time and is mostly hands-off.

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