Rosemary Garlic Hasselback Baby Potatoes
Ingredients
- 3 lb assorted baby potatoes
- olive or avocado oil
- 4 sprigs of fresh rosemary
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
Preparation
Preheat your oven to 400ºF while you wash your potatoes.
Leaving the skin on, place a potato onto two chopsticks about one inch apart.
Create slices into the potatoes to give it that layered look but don't cut all the way through; use chopsticks to prevent cutting through.
Place the hasselback potatoes into a large bowl and coat with olive oil, rosemary, garlic, salt, and pepper. Toss until well combined.
Transfer the potatoes to a baking sheet.
Bake for about 45 minutes, tossing about halfway through.
Serve immediately or store in the fridge and reheat later.
