Hasselback Roasted Potato

Ingredients

• White potatoes

  Flesh and skin, raw

  6 potato, medium or 1.28kg

• Olive oil

  Salad or cooking

  ⅓ cup or 72g

• Salt

  Table

  4 tsp or 24g

• Pepper

  Spices, black

  2 tsp or 4g

• Rosemary

  Spices, dried

  2 tbsp or 7g

Directions

1. Preheat oven to 425 degrees F.
2. Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.)
3. Place the potatoes in a large bowl, add the olive oil, salt and pepper, and 1 tablespoon of the rosemar; toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.
4. Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top.