Fustini's Oils and Vinegars
Rosemary Hasselback Potatoes

Add To Favorites

Rosemary Hasselback Potatoes

Reviews

This recipe does not have any reviews yet   be the first to write one

Rosemary Hasselback Potatoes



Servings6

Ingredients

  • 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

Directions

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.




Customer Reviews

This recipe does not have any reviews yet.

Categories

 

Products

Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More