Otherwise known as hasselback potatoes. But this version keeps the skin on so they are extra tan.
I love these! They are a great side dish to add just a little more jazz to a roast dinner. Though you can use store bought bread crumbs for this, it is very easy to just whip up your own. And, while traditionally you would only use butter on these, feel free to use a half and half combo of oil and butter! Or just olive oil if you want to make them a bit lighter.
6 medium white potatoes, washed
1-2 slices of whole grain bread
1 tsp dried rosemary (1 Tbsp if using fresh)
salt and pepper to taste
a good drizzle of olive oil
1 Tbsp butter
1. Preheat oven to 400*F (200*C).
2. Slice a fan top into each potato on one side only; cutting in about half of the way down.
3. Place potatoes in a large, non-stick oven proof pan and toss with olive oil, salt and pepper to coat and roast in the oven for a good 30-45 minutes.
4. Meanwhile, make breadcrumbs by whizzing bread, rosemary, salt and pepper in a mini blender.
5. Remove potatoes from oven; Sprinkle the tops liberally with the rosemary breadcrumbs and then place a little bit of butter on top of each. Return to the oven and roast for an additional 15-30 minutes, or until done.
Long live the Hoff!