Rosemary Hasselback Potatoes
This winter, bring out your soup pot and chef’s knife for a season of comfort cooking. Patrick Brys of Brys Estate in Traverse City shares elevated, rustic and doable recipes for your table. Read the full story, and get more recipes for your holiday table.
- 6 large Yukon gold potatoes
- 1⁄2 cup extra virgin olive oil
- 1 tablespoon fresh rosemary, chopped
- Kosher salt
- Fresh ground black pepper
Preheat oven to 425 degrees. 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. 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. Bake for about 30 minutes or until the potatoes are golden brown.