Hasselback Rosemary-Roasted Potatoes

• portioner: 8 servings
• aktiv tid: 15 minutes
• total tid: 45 minutes

Ingredienser

3 pounds baby Yukon Gold potatoes

1/3 cup olive oil

4 teaspoons kosher salt

2 teaspoons freshly ground black pepper

2 tablespoons finely chopped fresh rosemary (divided)

Vejledning

Preheat oven to 425 degrees F.

Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.)

Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.

Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top

Ingredients

;

Sprinkle with remaining rosemary and serve.

Ernæring

• Kalorier: 213
• Fedt i alt: 9g
• Mættet fedt: 1g
• Kolesterol: 0mg
• Natrium: 419mg
• Kulhydrater i alt: 30g
• Kostfiber: 4g
• Sukker i alt: 1g
• Protein: 4g