20SmallRusset Potatoeswashed/scrubbed and pat dried
4Garlic Clovesminced
4TbspButter or avocado oilmelted
1TbspFresh Chopped Rosemary
1TspChili Flakesoptional
Sea salt and fresh ground black pepper
Instructions
Preheat oven to 400F.
Cut each potato into slices about 3 to 4 mm apart, without cutting through it, and place them on a baking tray.
In a small bowl mix melted butter (or oil), with chili, garlic, and rosemary.
Brush well the potatoes with the garlic butter mixture then season generously with salt and pepper.
Bake in the preheated oven for 60-75 minutes or until golden brown and crispy on tops. (timing varies on the size of potatoes)
Enjoy!
Video
Notes
Storing: To store your leftover hasselback potatoes, place them in a sealed container in the fridge for up to 4 days. You may also freeze them for up to 3 months.
Reheating: There are two ways to reheat your leftovers. Simply place them in a microwave-safe bowl and reheat in the microwave for 1-2 minutes until they are heated through, or rebake in a preheated oven at 350F for 6-8 minutes.