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Hasselback potatoes with garlic and rosemary

Time 1 hour 15 minutes
Yields Serves 8 to 12
Hasselback potatoes with garlic and rosemary
(Kirk McKoy / Los Angeles Times)
1

Heat the oven to 400 degrees.

2

Prepare the potatoes: Place the potatoes, one at a time, on a spoon or on a cutting board between a pair of chopsticks. Slice the potatoes crosswise every 1/8-inch, cutting until you reach the spoon or chopsticks (these will prevent you from slicing through the potatoes completely). Gently fan the potatoes out on a foil-lined rimmed baking sheet.

3

In a small bowl, toss the olive oil with the garlic, rosemary, salt and pepper. Drizzle the mixture over the potatoes, making sure to coat the slices.

4

Roast the potatoes until golden-brown and tender, about 1 hour. Remove from heat and serve warm.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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