Ingredients
- 28 ounces honey gold potatoes
- 1 tablespoon rosemary, chopped
- 3 tablespoons butter, melted
- 3 tablespoons olive oil
- 2 cloves garlic, chopped
- Kosher salt and ground pepper
Recipe Description
Next time you have company, dress up your dinner plates with roasted rosemary Hasselback potatoes.
Fancy looking on a plate, these tiny spuds take no more time than regular potatoes to make. But they taste better.
That’s because Hasselback potatoes are crispy on the edges yet creamy in the middle.
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