Ingredients:
15 baby potatoes, washed and carefully sliced “hasselback”
1 tbsp fresh rosemary, chopped
1 tbsp paprika
1 tsp sea salt
Freshly ground pepper
2 tbsp garlic confit
1 tbsp extra virgin olive oil
OR 2 cloves garlic and 2 tbsp extra virgin olive oil .
Directions
Preheat oven to 400°F. Place potatoes on greased baking sheet, hasselback side up.
Mix together rosemary, paprika, salt, pepper, confit and oil. Brush about half of mixture onto potatoes. It will not easily go in between hasselback openings but don’t force it.
Bake for 15-20 minutes – at this point the potatoes should have opened more. Brush additional oil mixture onto potatoes, trying to get into hasselback openings this time. Bake for another 20 minutes until crisp
Erin Eats 