On the Table: Hasselback Potatoes With Rosemary Butter
Hi, my name is Kesha...and I have a potato problem. I like them baked. I like them fried. I like them roasted, small, big, cut into cubes, strips, mashed, oh my favorite...FRENCH FRIES! Imagine my excitement when I found out about these little armadillo-looking potatoes. I mean really, how many ways are there to eat a potato, Siri?
Chef Curry with the knife skills, I couldn't wait to slice these babies up. The procedure was so graceful and delicate.
The key to the perfect armadillo potato is chopsticks. Also as close to a perfectly rounded potato as you can get, otherwise be careful coming down with the knife. They don't look like much going into the oven, but while in there they bloom. Topped with a little greenery and you've taken an average potato and made it the life of the party. Right now I'm digging the smell of rosemary, so it's literally in everything! Enjoy xo
Do It //
1. Preheat oven to 400 F
2. On a cutting board, place your potato between a set of chopsticks. Slice potato, stopping right at the chopsticks. Lightly salt & pepper. Arrange the potatoes in on a cast iron skillet or rimmed baking sheet.
3. In a small sauce pan, combined butter and rosemary. Allow to melt over med-low heat. Once butter has melted (not boiling). Pour rosemary butter over potatoes, separating the slices so that the butter can run through every crack. Place in over for 30-40 minutes or until done.
3 russet potatoes
1/3 C extra virgin olive oil
4.5 tbsp butter
2 tablespoons chopped rosemary
1 teaspoon salt (himalayan pink salt here)
a pair of chopsticks