My Pinterest has become an obsession of mine. I love it! I can "Pin" things I find on the Internet into my pinterest boards and keep everything I find organized.
So when I was browsing through side dish recipes I found a few versions of these Hassleback Potatoes. They looked mighty good and very simple, so I figured I'd give them a try.
They were pretty good, and I used the left over Hassleback Potatoes (chopped them and sauteed them) this morning for hashbrowns for breakfast.
(Printable Recipe Here)
What you need:
2 tablespoons olive oil
2 tablespoons butter (melted)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
Sprigs of Rosemary
What to do:
Preheat the oven to 425F degrees.
Scrub, wash and dry the potatoes.
Carefully slice the potatoes into 1/8” slices without slicing all the way through.
Arrange the potatoes on a baking sheet, drizzle with the olive oil and sprinkle with salt, pepper and garlic powder.
Place a few springs of 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.