Hassleback Potatoes

Okay so by now you know I love potatoes! Like, I eat them every single day and don’t feel bad about it. So I have been eyeing hasselback potatoes for EVER but just never gave it a try. Tonight I did. And um, yes. Forever, yes. I used yellow potatoes but you can use russets or red if you like. I sliced garlic cloves thinly and put them between the slices of potatoes…garlic HEAVEN. You can also do an OIL FREE version, just add 1/4 cup water to the bottom & cover instead of drizzling and uncovered. Boom, that simple. Let me know how you like these!!


Ingredients:

• 6-8 Yellow Potatoes, washed
• 4 tablespoons olive, coconut or avocado oil*
• 8 garlic cloves of garlic- sliced thinly
• 1 small onion
• 1-2 Tbsp dried rosemary
• Salt and pepper to taste

*For Oil free, add 1/4 cup water to the bottom of the dish and cover
Directions:

1. Preheat oven to 375
2. Wash and pat dry the potatoes, leaving the skins on.
3. Cut thin ⅛ inch slits into the potato, stopping just before you cut through so the potato stays intact. No worries if you cut through.
4. Slice the garlic thinly, lengthwise. Stick a slice in every other slice of potatoes.
5. Roughly chop the onion and place in the spaces of the potatoes.
6. With a brush, generously brush on the oil on all potatoes and lightly sprinkle salt & pepper. Add the rosemary on top. ( Or add in the water to the bottom)
7. Bake for about 40 minutes, until the potatoes are starting to brown. Brush with a little more oil and bake for 20-30 more minutes or until the insides are tender and the edges are crispy.