Hasselback Rosemary-Roasted Potatoes

• servings: 8 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

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)

Directions

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

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Sprinkle with remaining rosemary and serve.

Nutrition

• Calories: 213
• Total Fat: 9g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 419mg
• Total Carbohydrate: 30g
• Dietary Fiber: 4g
• Total Sugars: 1g
• Protein: 4g