Rosemary Baked Potatoes

Baked potatoes are a welcome side dish to steak, pork, and chicken. Even in the summertime, it’s nice to cook meat on the grill but still have an easy side dish baking away in the oven. When I saw Ina Garten’s recipe for Rosemary Roasted Potatoes, I knew I had to try it. Ina used baby Yukon potatoes but I had the fully-grown Yukons so I made a few adjustments.

Make thin slices, about 1/4 thick at most, across the length of the potato without cutting all of the way through.

Combine a few tablespoons of softened butter with some fresh, chopped rosemary. Coat the potato slices with the rosemary butter then wrap the potato in foil.

I baked the potatoes for an hour at 400 degrees F then unwrapped the foil to help brown the potato slightly. Add salt and pepper as needed

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This is a melt-in-your-mouth potato. Since baking this potato, I've learned this method of cooking potatoes is called "hasselback potatoes". I'll have to look into how the name came about, but that will be for another post. Even though it is as easy to make as the standard baked potato, this version could easily be served to company since it looks (and tastes) much more impressive than the effort required to make it.

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