Receta Rosemary Garlic Hasselback Potatoes
This recipe for Crispy Rosemary Garlic Potatoes is made with just a few simple ingredients. Potatoes are thinly sliced and stuffed with a generous amount of garlic and rosemary. Drizzled with olive oil, sprinkled with salt and pepper, then baked in a hot oven for about an hour, they come out tender and perfectly crispy. The scent of garlic and rosemary baking in the oven is one of the best smells ever, and your family will love you for it. This delicious, vegan, gluten free side dish, satisfies all my cravings for french fries, while staying relatively low in fat and calories. Serve it along side a big hearty salad, and call it a meal.
This time of year, with all the pumpkins, winter squash and apples taking center stage at the farmers markets- it's easy to overlook the humble potato. These days there are so many varieties out there, in so many shapes, sizes and colors, they needn't be humble anymore. They seem to have gotten a bad rap in the health communities lately….but keep in mind, potatoes themselves are actually surprisingly nutritious, especially the reds, purples and baby potatoes. Even a basic russet is filled with high amounts of potassium and vitamin B6.
Slice the potatoes very very thinly, while keeping their bottoms in tact. ( Try not to cut them all the way through, but if you do, it's not a big deal).
Slice garlic lengthwise very very thinly.
Tuck a slice of garlic into every other slice. This will help separate the layers and infuse amazing flavor into the potato. Place the potatoes in an olive oil greased and salted baking dish.
Tuck rosemary leaves into the other slices of potatoes.
Sprinkle with salt and pepper.
Drizzle and brush olive oil over all the slices, and place in a hot oven. Forty minutes into the baking, brush a little more olive oil onto the potatoes (the slices will have separated).
When crispy and fork tender, pull it out from the oven and tuck more fresh rosemary into the slices for garnish. ( The cooked rosemary will brown, but leave it in, it has great flavor.) Just camouflage with sprigs of the fresh rosemary.
Enjoy!
Rosemary Garlic Hasselback Potatoes
by sylvia fountaine- feasting at home blog October-11-2014
Crispy Rosemary Garlic Potatoes cut Hasselback Style
Ingredients:
- 5 Russet or Yukon gold Potatoes, scrubbed, patted dry, but not peeled
- 4 Tablespoons olive oil- divided
- 8 garlic cloves Garlic Cloves- thinly slice lengthwise
- 6 sprigs Rosemary
- Salt and pepper
Instructions
Preheat oven 425°F with a rack in the lower-middle position
Wash and dry the potatoes…leave thin skins on.Cut thin ⅛ inch slits into the potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato but don't worry if you cut through.
Slice the garlic, very thinly, lengthwise. Slip a piece of garlic in every other slit in the potatoes. Tuck a rosemary leaf or two into the other slits. It doesn't have to be perfect.
Brush the bottom of the baking dish with olive oil and sprinkle dish with salt and pepper.
Brush top and sides of potatoes with 1-2 Tablespoons olive oil, (reserving 1 tablespoon for brushing again halfway through baking).
Arrange the potatoes in a baking dish and sprinkle generously with salt and pepper.
Bake the potatoes for 35 minutes. At this point, the layers will start separating. Brush the potatoes again with remaining oil, making sure some of it drips down into the space between the slices.
Bake for another 25 to 35 minutes, until the potatoes are crispy on the edges and fork tender. If they begin to get too brown, lightly cover with foil and turn heat down to 400F. Total baking time is 60 to 70 minutes for average potatoes( if your potatoes are on the small side or are larger, adjust cooking time accordingly.)
Garnish with fresh rosemary leaves.
Details
Prep time: 15 mins Cook time: 1 hour 10 mins Total time: 1 hour 35 mins Yield: 4-5