Hasselback Rosemary-Roasted Potatoes

• 3 pounds baby Yukon Gold potatoespotato
• 1/3 cup olive oilolive-oil
• 4 teaspoons kosher saltsalt
• 2 teaspoons freshly ground black pepperpepper
• 2 tablespoons finely chopped fresh rosemary (divided)rosemary

1. 01Preheat oven to 425 degrees F.
2. 02Slice the bottom off each potato and cut 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.)
3. 03Place 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.
4. 04Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top
5. 05Ingredients
6. 06;
7. 07Sprinkle with remaining rosemary and serve.

Calories

213 kcal

Protein

4 g

Fat

9 g

Saturated fat

1 g

Carbs

30 g

Fiber

4 g

Sugar

1 g

Sodium

419 mg

Cholesterol

0 mg

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