Ingredients
Scale
- 5 tablespoons butter
- 2 large sprigs fresh rosemary, chopped
- 1/2 teaspoon both salt and ground black pepper
- 1 tablespoon garlic, minced
- 2 tablespoons olive oil
- 4 russet potatoes, cleaned
- 6 thick cut strips of bacon, sliced thinly and cooked crispy
Instructions
- Preheat your oven to 425F.
- Melt the butter, rosemary, salt, pepper and garlic together. Stir in the olive oil and set aside.
- Place a potato between the handles of 2 wooden spoons, chopsticks or butter knives. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced. The spoon will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
- Carefully place the cut potatoes on a baking sheet tray. Using a pastry brush, brush the butter mixture all over the potatoes; making sure to get into all the gaps between the slices. Reserve about 2 tablespoons of the butter mixture.
- Place the potatoes in the oven a d bake for 25 minutes. Remove the potatoes + brush more of the butter mixture over them. Return them back into the oven for 30 -35 minutes, or until tender in the center.
- Remove from the oven and brush with any remaining butter mixture you have. Sprinkle the sliced bacon over the top of each of them.
- Prep Time: 5
- Cook Time: 40
- Category: side dish
- Method: oven
- Cuisine: side dish