Rosemary-Garlic Hasselback Potatoes
Hasselback potatoes originated in Sweden and are named after the restaurant where they were first served, Hasselbacken.
This is vegan and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.
Ingredients
- 800 gram Potatoes
- 4 teaspoon Olive oil
- 4 clove Garlic cloves
- 4 sprig Fresh rosemary
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and dry the potatoes. Place each potato between two chopsticks or wooden spoons and make thin, even cuts along the length of the potato, about 1/8 inch apart, without cutting all the way through.
- In a small bowl, mix together olive oil, minced garlic, chopped rosemary, salt, and black pepper.
- Place the potatoes on a baking sheet and brush them with the olive oil mixture, making sure to get in between the cuts.
- Bake for 40-45 minutes, or until the potatoes are crispy on the outside and tender on the inside.
- Remove from the oven and let them rest for 5 minutes before serving.
- Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 9g14%
- Total Carbohydrate 32g11%
- Sugars 1g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.