Rosemary Hasselback Potatoes Recipe by Patrick Brys

This savory rosemary-studded Hasselback potatoes recipe promises to combat any lingering cold nights this spring. Add the easy side dish to a dinner of pinot noir braised short ribs and creamy kale caesar salad.

This Brys Estate recipe was originally published in the November 2015 issue of Traverse, Northern Michigan’s Magazine.


Rosemary Hasselback Potatoes Recipe

Serves 6

Ingredients:

  • 6 large Yukon gold potatoes
  • 1⁄2 cup extra virgin olive oil
  • 1 tablespoon fresh rosemary, chopped
  • Kosher salt
  • Fresh ground black pepper

Directions:

  1. Preheat oven to 425 degrees.
  2. Cut a thin slice off the bottom of each potato to keep it from rolling. Then cut each potato crosswise into 1/8-inch slices, cutting only about 3⁄4 of the way through – leaving the potato intact.
  3. In a small bowl combine olive oil, rosemary, salt and pepper. Dip each potato into the bowl, working the mixture in between the slices of each potato. Place the seasoned potatoes on a sheet tray with the sliced side facing up. Sprinkle with additional rosemary, salt and pepper.
  4. Bake for about 30 minutes or until the potatoes are golden brown.

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