Rosemary-Garlic Hasselback Potatoes

Recipe by: Roche Bros

Calories

257 kcal

Ingredients

Preheat oven 450°. Spray rimmed baking pan with cooking spray. Cut about 1/4-inch off both sides of each potato; leaving about 1/4-inch intact on bottoms of potatoes, cut potatoes crosswise into 1/4-inch-thick slices. In 2 batches, gently separating slices, carefully rinse potatoes under cold water; drain and place upside down in 2-quart microwave-safe dish. Cook potatoes in microwave oven on high 8 minutes or until slightly soft, turning potatoes cut side up after 4 minutes.
Place potatoes, cut side up, on prepared pan; carefully insert garlic between potato slices. Brush all sides of potatoes with butter; sprinkle with salt and pepper. Bake potatoes 15 minutes.
In small bowl, stir rosemary, lemon juice and oil; brush potatoes with rosemary mixture. Bake potatoes 25 minutes or until potatoes are tender, lightly browned and crisp. Brush potatoes with any remaining butter in pan; serve topped with sour cream and/or chives, if desired.