Rosemary Garlic Hasselback Potatoes
 
 
Makes 6-8 servings
Ingredients
  • 2½ tablespoons unsalted butter, melted
  • 2 tablespoons olive oil
  • 2½ teaspoons chopped fresh rosemary
  • 3 garlic cloves, minced
  • 1¼ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 pounds Yukon Gold potatoes, peeled and sliced into ⅛" discs
  • ⅓ cup grated Parmigiano-​Reggiano cheese
Instructions
  1. Preheat oven to 375 degrees.
  2. In a large bowl, combine the butter, olive oil, rosemary, garlic, salt and pepper. Add potatoes and toss to coat.
  3. Arrange the potato pieces vertically in a 9" pie plate, working in a spiral from the outside in to the center.
  4. Bake for 1 hour. Remove from the oven and sprinkle on Parmigiano-Reggiano cheese.
  5. Bake for an additional 20 minutes or until potatoes are tender and the edges are crispy. Let sit for 10 minutes before serving.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/rosemary-garlic-hasselback-potatoes-millionaires-bacon/