Roasted Rosemary Fingerling Hasselback Potatoes
These crispy buttery hasselback fingerling potatoes flavored with rosemary and garlic are a perfect addition to your Thanksgiving and Holiday table.
Servings: 4 servings
Calories: 284kcal
Ingredients
- 2.5 lbs fingerling potatoes
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons finely minced fresh rosemary
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 cloves garlic
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1/4 cup freshly grated Parmesan cheese optional
Instructions
- Preheat oven to 425˚F
- Run potatoes under cool water and clean off any soil with a brush or your hands.
- Working horizontally make thin cuts into the top half of each potato.
- Add potatoes to a enamel braiser, cast iron skillet or a sheet pan.
- Coat potatoes in olive oil, rosemary, salt and pepper.
- Lightly smash the garlic cloves just to loosen the paper but leave the paper on them so they don't burn in the oven. Then tuck them into the potatoes.
- Bake until potatoes are crispy, browned and fork tender, about 30-35 minutes.
- Remove from oven and sprinkle on parsley and shake the pan to disperse the parsley evenly over potatoes.
- If you're adding Parmesan, grate it onto the potatoes immediately after taking them out of the oven and then shake the pan to coat potatoes in the cheese as it melts.
- Serve and enjoy hot from the oven.
Notes
- Leftover potatoes can be kept covered and refrigerated for up to 3 days. Reheat to serve.
Nutrition
Calories: 284kcal | Carbohydrates: 50g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 309mg | Potassium: 1210mg | Fiber: 6g | Sugar: 2g | Vitamin A: 92IU | Vitamin C: 58mg | Calcium: 40mg | Iron: 2mg