Rosemary-Garlic Hasselback Potatoes
Prep: 40 minutes
Bake: 40 minutes • Serves: 8
8 medium russet potatoes (about 4 pounds)
6 tablespoons butter, melted
1 teaspoon salt
1/2 teaspoon ground black pepper
6 garlic cloves, thinly sliced
2 tablespoons chopped fresh rosemary
1 tablespoon fresh lemon juice
1 tablespoon olive oil
Sour cream and/or chopped fresh chives for garnish (optional)
1. Preheat oven 450°. Spray rimmed baking pan with cooking spray. Cut about 1/4 inch off both sides of each potato; leaving about 1/4 inch intact on bottoms of potatoes, cut potatoes crosswise into 1/4-inch-thick slices. In 2 batches, gently separating slices, carefully rinse potatoes under cold water; drain and place upside down in 2-quart microwave-safe dish. Cook potatoes in microwave oven on high 8 minutes or until slightly soft, turning potatoes cut side up after 4 minutes.
2. Place potatoes, cut side up, on prepared pan; carefully insert garlic between potato slices. Brush all sides of potatoes with butter; sprinkle with salt and pepper. Bake potatoes 15 minutes.
3. In small bowl, stir rosemary, lemon juice and oil; brush potatoes with rosemary mixture. Bake potatoes 25 minutes or until potatoes are tender, lightly browned and crisp. Brush potatoes with any remaining butter in pan; serve topped with sour cream and/or chives, if desired.
Approximate nutritional values per serving:
257 Calories, 11g Fat (6g Saturated), 23mg Cholesterol,
310mg Sodium, 38g Carbohydrates, 4g Fiber, 5g Protein
Use potatoes that are uniform in size to help them cook evenly.