Easy Hasselback Potatoes
Serving Size: 4 people
DESCRIPTION
These baked hasselback potatoes are so simple to prep, but make dinner feel a little extra special! They’re crispy on the outside, tender on the inside, and brushed with a rich rosemary balsamic glaze. You only need 7 ingredients, most of which are pantry staples!
EQUIPMENT
- Baking sheet
- Parchment paper
- Small pitcher for to mix sauce
- Spoon to stir
- Serving Tray with deep sides
INGREDIENTS
Rosemary Balsamic Sauce
- ¼ cup melted butter vegan
- ¼ cup olive oil extra virgin
- ⅓ cup balsamic vinegar
- ⅓ cup maple syrup
- 2 tablespoon rosemary minced
- 2 tablespoon garlic minced
- 1 teaspoon salt
- black peppercorn crushed
Rest of the ingredients
- 24 oz Baby Dutch Yellow Potatoes or Yukon Golden potatoes
METHOD
- Preheart oven at 400℉. Line a baking sheet with parchment paper.
- Using a sharp knife, make think even slices across each potato, about ⅛ inch apart, stopping just before you cut through the bottom. Note: You can use chopsticks by placing the potato between them, and preventing it from slicing all the way through the potato.
- Mix all the rosemary balsamic sauce ingredients together in a mixing bowl.
- To season the potato - Dip each potato into the rosemary balsamic sauce, and then arrange them on the prepared baking sheet (cut-side up) in a single layer one at a time.
- Bake for 30-40 minutes or until are golden brown, crispy on the edges, and tender when pierced with a fork.
- Once your potatoes are oven roasted, transfer them into a serving dish with deep sides, then pour over the remaining rosemary balsamic sauce.
- Garnish with fresh rosemary sprigs before serving on the dinner table.
NUTRITION
Calories: 453kcal | Carbohydrates: 55g | Protein: 4g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 2g | Sodium: 688mg | Potassium: 849mg | Fiber: 4g | Sugar: 21g | Vitamin A: 35IU | Vitamin C: 37mg | Calcium: 85mg | Iron: 2mg
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