I'm just starting to come down from the sugar rush that was Easter in our house. After ham, lamb, beans, tomato tart, jello, beans, orzo, salad...well you get the idea...I was very happy with my little potato experiment. I've been wanting to try these and they are crispy, creamy and beautiful all at the same time. You can use rosemary or really any other herb of choice. It's a lot of knife work but if you find chopping or cutting theraputic like I do - consider this kitchen therapy.
Fancy Hasselback Potatoes
3 pounds baby Yukon Gold potatoes
1/3 cup olive oil
3 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons finely chopped fresh rosemary (divided)
Preheat oven to 425 degrees F.
Cut potatoes crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.) This is time consuming but it's the secret to these crispy babies.
Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.
Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top. I actually turned my potatoes a bit to ensure they browned all over.
Recipe adapted from Barefoot Contessa of course!