Rosemary Hasselback Potatoes

Rosemary Hasselback Potatoes

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 1 hour and 5 minutes
Total Time: 1 hour and 15 minutes


4 Russet potatoes
5 tablespoons Land O Lakes® Butter with Canola Oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon freshly chopped rosemary
1/2 cup sour cream
4 tablespoons sliced green onion


Preheat oven to 400°F.
Create thin slices down the length of each potato (approximately 1/8 inch apart), stopping about 1/4 inch from the bottom.
Melt 2 tablespoons of Land O Lakes® Butter with Canola Oil. Rub each potato with melted butter, salt and pepper.
Place potatoes on a baking sheet. Bake potatoes until crispy on the top and tender in the center, about 1 hour. The potatoes will fan out during cooking.
Remove potatoes from oven and sprinkle with fresh rosemary. Return to oven and cook 5 minutes more.
Remove potatoes from oven. Divide the remaining butter on top of each potato, top with sour cream and green onion. Serve immediately.

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