Hassleback Potatoes

Hassleback Potatoes

By: Angie Barrett - BigBearsWife.com




4 Potatoes

2 tablespoons olive oil

2 tablespoons butter (melted) (I used a garlic rosemary compound butter)

1 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic powder

Sprigs of Rosemary


Preheat the oven to 425F.

Scrub, wash and dry the potatoes.

Carefully slice the potatoes into 1/8 inch slices without slicing all the way through.

Place the potatoes on a baking sheet, and drizzle with the olive oil. 

Sprinkle with salt, pepper and garlic powder.

Place a few pieces of fresh rosemary into the slits of the potatoes.

Brush the melted butter onto the tops each potato.

Bake for 45 to 60 minutes, depending on the size of your potatoes, until tender.