ROSEMARY-GARLIC HASSELBACK POTATOES
This impressive-but-easy dish will fill your kitchen with the enticing scents of rosemary and garlic. It's the perfect way to upgrade your potatoes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h
Yield 9
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In large bowl, stir together butter, oil, chopped rosemary, garlic, salt and pepper.
- Add potato slices to butter mixture; toss to thoroughly coat slices. Pick up potatoes by the handful, and place slices 1 on top of another, forming a small stack. Place potato stack on its side in ungreased 8-inch square (2-quart) baking dish. Continue making small stacks with remaining potatoes and arranging them side-by-side in dish to form 3 rows of tightly packed stacked slices. Scrape bowl for any remaining butter mixture, and spread over potatoes.
- Bake 1 hour. Sprinkle with Parmesan cheese. Bake 15 to 20 minutes longer or until potatoes are fork-tender and golden brown on top. Garnish with sprigs of fresh rosemary. Let stand 10 minutes before serving.
Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 2 g, TransFat 0 g
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shanelle bett
[email protected]These potatoes are the perfect finger food for parties and potlucks.
M Arif Asif
[email protected]I'm allergic to garlic, so I omitted it from the recipe. The potatoes were still delicious!
Shahzaib Aman
[email protected]These potatoes were a bit bland for my taste. I think I'll try adding some additional herbs and spices next time.
Najam Panhwar
[email protected]I've made these potatoes several times now and they're always a hit. They're the perfect side dish for any occasion.
Donna Talaban
[email protected]These potatoes are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and impressive-looking.
Nomhle Nkabini
[email protected]I'm not a huge fan of rosemary, so I substituted thyme instead. The potatoes still turned out great!
Niranjan Chaudhary
[email protected]I was impressed with how well the potatoes held their shape after baking. They were perfectly crispy on the outside and fluffy on the inside.
Bhawana Acharya
[email protected]These potatoes are so versatile! I've served them with roasted chicken, grilled fish, and even eggs and bacon for breakfast. They're always a crowd-pleaser.
Senesh Damsara
[email protected]The potatoes were a bit too oily for my taste. I think I'll try baking them instead of frying them next time.
Lydia Nafuna
[email protected]I love how easy these potatoes are to make. They're perfect for a weeknight meal or a special occasion.
Jannat Zubair
[email protected]Followed the recipe to a T and the potatoes turned out perfectly. The only thing I would change next time is to add a little more salt and pepper.
William Saye
[email protected]These Hasselback potatoes were a hit at our dinner party! They were crispy on the outside, fluffy on the inside, and the rosemary and garlic flavor was divine. Will definitely be making these again.