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Rosemary Butter and Bacon Hasselback Potatoes in white platter

Rosemary Butter and Bacon Hasselback Potatoes


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  • Author: White Sparrow
  • Total Time: 45 minutes
  • Yield: 4-6 1x
  • Diet: Gluten Free

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

  1. Preheat your oven to 425F.
  2. Melt the butter, rosemary, salt, pepper and garlic together. Stir in the olive oil and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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