It's hard to plan a holiday feast without some kind of potatoes. 🥔They're the ultimate comfort food. What would Thanksgiving be without a giant bowl of mashed potatoes? How do you serve an Easter ham without a cheesy, scalloped potato dish to accompany it? And I can't even want to imagine a 4th of July cookout without cool and creamy potato salad.
Potatoes - they're the perfect compliment to almost any meal and Christmas is no exception. These hasselback potatoes are the perfect side for a prime rib or a beef tenderloin but they're also fancy enough to make even my most ordinary dinner seem festive. Somehow, meatloaf on a Tuesday night just seems extra special when I serve it with elegant hasselback potatoes.
Don't be intimidated by these potatoes sliced in uber thin layers. I'll let you in on my secrets to cutting these little beauties. Start in the middle of each potato and use a sharp knife to cut thin slices to one end. When one half is sliced, start in the middle again and slice the other half.
The key to hasselback potatoes is to not cut completely through the potato so that the bottom remains intact. Otherwise - you'll end up with a pile of potato chips. 😂 The easiest way to do this is to lay a wooden spoon on the cutting board next to the potato. With each cut, slice straight down just until you reach the spoon. If you take your time and cut slowly - you'll have no trouble making beautifully sliced hasselback potatoes.
3 pounds Yukon Gold Potatoes
4 Tablespoons olive oil
4 cloves garlic, peeled and smashed
4 sprigs fresh rosemary
salt and pepper
Roll potatoes in oil and place, cut side up on baking sheet. Season with salt and pepper.
Roast 30 minutes at 450.
Use tongs to gently squeeze potato and open up folds. Roast another 30 minutes.
Merry Christmas friends!
Like my page on facebook.
Follow me on Instagram