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Rosemary Hasselback Potatoes

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

Serves 6


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


  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.