Hasselback Rosemary-Roasted Potatoes

• 份量: 8 servings
• 准备时间: 15 minutes
• 总时间: 45 minutes

配料

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)

步骤

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.

营养

• 卡路里: 213
• 总脂肪: 9g
• 饱和脂肪: 1g
• 胆固醇: 0mg
• 钠: 419mg
• 总碳水化合物: 30g
• 膳食纤维: 4g
• 总糖: 1g
• 蛋白质: 4g