Rosemary Garlic Hasselback Potatoes
- 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
- Preheat oven to 375 degrees.
- In a large bowl, combine the butter, olive oil, rosemary, garlic, salt and pepper. Add potatoes and toss to coat.
- Arrange the potato pieces vertically in a 9" pie plate, working in a spiral from the outside in to the center.
- Bake for 1 hour. Remove from the oven and sprinkle on Parmigiano-Reggiano cheese.
- 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/
3.5.3208