Roasted Hasselback Potatoes
Crispy potatoes sliced and topped with fresh thyme and rosemary.
Servings: 8 people
- 8 red potatoes
- 3 Tablespoons olive oil
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon fresh parsley chopped, optional
- ⅛ teaspoon coarse salt
Use a mandolin to slice potatoes ⅛ inch thick. May also use a knife to cut potatoes.
Lightly oil casserole dish with olive oil.
Place sliced potatoes in dish. Brush olive oil over top of potatoes.
Bake in a preheated 400 degree oven for 45 minutes.
Remove from oven. Brush olive oil on top of potatoes. Sprinkle thyme and rosemary on top.
Return to oven for 30-45 minutes until potatoes are cooked through.
Remove from oven and let cool for 5 minutes. Sprinkle with additional fresh thyme or fresh chopped parsley.
Sprinkle with coarse sea salt and serve.
Recipe calls for red potatoes. You may use any potato on hand. Cooking time may vary.
Calories: 195kcal | Carbohydrates: 33g | Protein: 4g | Fat: 5g | Sodium: 74mg | Potassium: 969mg | Fiber: 3g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 18.7mg | Calcium: 21mg | Iron: 1.6mg