Now that we are past Halloween, we are officially in Thanksgiving planning mode. We’ll be sharing a few favorite recipes over the next few weeks, and we’re starting tonight with this super simple side - Hasselback Potatoes. With just a little prep, this dish comes together easily but looks impressive.
The recipe below uses nothing more than good olive oil and a sprinkling of rosemary salt for flavor, but the topping possibilities are endless! Load them up with bacon, sour cream, cheddar and chives, shower them with a mixture of fresh herbs, or brush them with your favorite flavored olive oil (we are partial to truffle oil with a healthy dose of crunchy sea salt and coarse pepper).
Six Russet Potatoes, washed and dried
Sea salt mixed with freshly chopped rosemary (could also use dried)
Pre-heat oven to 400 degrees.
Place the potato in between a set of chopsticks or long wooden spoons - this will act as a guide as you slice the potatoes. Starting at one end, cut the potato in very thin slices, being careful not to cut all the way through (your knife should stop at the wood spoon).
Brush olive oil over each potato and sprinkle with rosemary salt.
Bake potatoes for 30 minutes; brush them again with olive oil, then return to oven for another 20 minutes, or until the potatoes are crispy on the outside and soft in the center.
Add more salt to taste.
We can’t wait to share more yummy goodness with you over the next few weeks.