Have you noticed the latest trend in potatoes that's taking over the internet? Actually, these potatoes were created in the 1950's proving that what's old is new again! They originated in Hasselbacken, a restaurant in Stockholm and hence the name Hasselback Potatoes. By using wooden spoons, you will insure that you don't cut completely through the potato when making the thin slices. Using two wooden spoons, place a wooden spoon lengthwise along both long sides of the potato. When you cut down into the potato the spoon handles will stop you from cutting all the way through...what a great trick! Rosemary Hasselback Potatoes are so beautiful and fabulously delicious you'll want to serve them every time you entertain!
If you're in search of ideas for potato recipes, then you'll definitely want to check out our Potato Recipe Round Up! Look no further than our Thanksgiving Potato Recipes Round Up that's bursting with thirty seven delicious white and sweet potato recipes that will compliment any holiday dinner. Choose from mashed potatoes, baked potatoes, creamy potatoes, crumb topped potatoes, instant pot potatoes, slow cooker potatoes and even French fries. Your holiday potato recipe is waiting for you!
Rosemary Hasselback Potatoes
- Preheat oven to 425F.
- With a sharp knife to make 1/8-inch-thick slices in each potato, crosswise, without cutting through the bottom, so potato remains intact. Using two wooden spoons, place a wooden spoon lengthwise along both long sides of the potato. The sides of the spoon will prevent the knife blade from going too far down.
- Arrange potatoes on baking sheet.
- In small bowl combine butter, olive oil, panko, rosemary, kosher salt and pepper.
- Brush potatoes generously with the butter mixture, using fingers to separate slices and brush mixture between slices also.
- Roast 45 minutes or until potatoes are tender.