Fustini's Oils and Vinegars
Rosemary Hasselback Potatoes

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Rosemary Hasselback Potatoes


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Rosemary Hasselback Potatoes



  • 1 1/2 pounds potatoes (Yukon, Russet, Sweet Potato)
  • 1 tablespoon rosemary, chopped
  • 1 tablespoons butter, melted
  • 3 tablespoons Fusitni's Rosemary olive oil
  • 2 cloves garlic, chopped
  • Kosher salt and ground pepper


Step 1. 

Preheat the oven to 425°F.  Cut slits on the potatoes being careful not to cut through completely. Next place the potatoes in a bowl and drizzle half of the olive oil and butter over the potatoes reserving the rest. Season with the chopped garlic and salt and pepper.  Arrange the potatoes on a baking sheet and sprinkle with the chopped rosemary. Bake for 15 - 20 minutes until the potatoes start to fan out. Brush the reserved olive oil and butter over the potatoes allowing it to drip in between the slices. Continue roasting until golden brown, another 15 minutes. Serve hot.

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