BAKED GARLIC BUTTER HASSELBACK POTATOES

 

prep time: 10 MINUTES

 cook time: 1 HOUR

 total time: 1 HOUR 10 MINUTES

Ingredients

20 Small Russet Potatoes washed/scrubbed and pat dried

4 Garlic Cloves minced

4 Tbsp Butter or Olive Oil melted

1 Tbsp Fresh Chopped Rosemary

1 Tsp Chili Flakes optional

Sea salt and fresh ground black pepper

Instructions

Preheat oven to 400F.
Cut each potato into slices about 3 to 4 mm apart, without cutting all the way through it, and place them on a baking tray.
In a small bowl mix melted butter (or oil), with chili, garlic, and rosemary.
Brush well the potatoes with the garlic butter mixture then season generously with salt and pepper.
Bake in the preheated oven for 60-75 minutes or until golden brown and crispy on tops. (timing varies on the size of potatoes)

Notes

For even easier slicing, you can use a potato slicing rack.
Potatoes can be baked with or without their skins
Nutrition is based on a whole 16-ounce potato
One large 16-ounce potato is shareable!
The guide keeps the knife from cutting through the potato
If cutting the potatoes in advance, place them in a bowl of cold water to prevent them from discoloring. Drain dry them with paper towels before proceeding.
To test for doneness, stick a toothpick into one of center slices, if it has resistance continue to bake another 4-5 minutes.
Ideas for additional condiments: Cheese, bacon, sliced green onion, chopped jalepeno

Enjoy!