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Rosemary-Garlic Hasselback Potatoes

Prep 35 min
Total 2 hr 0 min
Servings 9

This impressive-but-easy dish will fill your kitchen with the enticing scents of rosemary and garlic. It’s the perfect way to upgrade your potatoes! MORE + LESS -

Ingredients

tablespoons butter, melted

tablespoons olive oil

tablespoon chopped fresh rosemary leaves

cloves garlic, finely chopped

1 1/2

teaspoons fine kosher or sea salt

1/2

teaspoon pepper

3 1/2

lb Yukon Gold potatoes, peeled and cut crosswise into 1/8-inch slices (about 8 potatoes)

1/3

cup grated fresh Parmesan cheese

Fresh rosemary sprigs

Steps

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1

Heat oven to 375°F. In large bowl, stir together butter, oil, chopped rosemary, garlic, salt and pepper.
2

Add potato slices to butter mixture; toss to thoroughly coat slices. Pick up potatoes by the handful, and place slices 1 on top of another, forming a small stack. Place potato stack on its side in ungreased 8-inch square (2-quart) baking dish. Continue making small stacks with remaining potatoes and arranging them side-by-side in dish to form 3 rows of tightly packed stacked slices. Scrape bowl for any remaining butter mixture, and spread over potatoes.
3

Bake 1 hour. Sprinkle with Parmesan cheese. Bake 15 to 20 minutes longer or until potatoes are fork-tender and golden brown on top. Garnish with sprigs of fresh rosemary. Let stand 10 minutes before serving.

For quick slicing, a mandolin slicer can be used.

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Expert Tips

For best results, try to use potatoes that are of equal size and dimension. When stacking the potato slices, it is not necessary to make the stacks precise. The slight unevenness of the stacks is what gives this potato dish its impressive presentation.