Garlic and Rosemary Hasselback Potatoes

Garlic and Rosemary Hasselback Potatoes – Candy Coated Culinista

I haven’t made hasselback potatoes in seven years. The reason I know this is this was one of the first recipes I ever made. This time I tried a simpler yet more sophisticated version.

Yield/Serving: 6-8
Prep Time: 10 min.
Cook Time: 70 to 80 min.
Difficulty level is: Medium

From Eat Delicious by Dennis the Prescott

Ingredients
• 8 large russet potatoes, scrubbed
• ¼ cup olive oil
• 1 tsp sea salt
• 1 tsp freshly cracked black pepper
• 5 garlic, unpeeled
• 2 fresh rosemary sprigs
• 4 tbsp (1/2 stick) butter, melted

Assembly
1. Preheat oven to 425°F.
2. With a sharp knife, cut crosswise parallel slits into the potatoes, about 1/8” apart; ensuring to stop just before cutting through so potatoes stay connected at the bottom of the potato.
3. Transfer to a roasting pan.
4. Brush potatoes with olive oil and season with sea salt and pepper.
5. Scatter the garlic cloves and rosemary around the pan.
6. Pick rosemary stems and place on top of potatoes and bake for 40 minutes.
7. Brush all over the potatoes with melted butter and continue to bake for another 30 to 40 minutes, or until the edges are golden brown and crispy. When a you can insert a knife easily into the centre of the potato they are done.
8. Serve immediately.

Please Enjoy

My thoughts
I felt the potatoes were undercooked and I cooked them for longer than the recommended time. Perhaps it’s because I didn’t slice them as thinly as the picture showed; but I didn’t want to go any closer and mess up the potato. The flavour was great and the salty tops with the aroma of rosemary was well received. Sometimes I get compliments like “why don’t you be a chef in real life” and I have always considered this a viable option; but then I’m afraid my passion for cooking and baking will fizzle if this just becomes a full time job. So I just continue to love the feeling of Zen and calmness I received when cooking and just enjoy.

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