Rosemary Garlic Hasselback Potatoes
INGREDIENTS:
5 to 8 Russet or Yukon gold Potatoes, peeled
4 tablespoons olive oil– divided
8 garlic cloves Garlic Cloves, 1/2 an onion- thinly slice lengthwise
6 sprigs Rosemary, salt, and pepper
MAKE IT:
Preheat oven 325°F
Wash and peel potatoes
Cut thin ⅛ inch slices
Slice the garlic and onions, very thinly, lengthwise.
Slip a piece of garlic and onions in every other slit in the potatoes. Or really wherever you want them in this dish.
Tuck a rosemary leaf or two into the other slits.
Brush the bottom of the baking dish or cast iron skillet with olive oil and sprinkle dish with salt and pepper.
Brush top and sides of potatoes with 1-2 tablespoons olive oil, (reserving 1 tablespoon for brushing again halfway through baking).
You can use less oil if you prefer.
Arrange the potatoes in a baking dish and sprinkle generously with salt and pepper.
Bake at 375 for 115 minutes.
Garnish with fresh rosemary leaves.
