Ingredients for Bay Roasted Fanned Potatoes Hasselbacks
- 2 pounds Yukon Gold potatoes
- 6-8 fresh or 2-3 teaspoons dried bay leaves
- Butter
- 4 tablespoons olive oil
- Garlic Cloves
- 1 teaspoon salt and 1/2 teaspoon black pepper
- Parmesan Cheese
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How to Make Bay Roasted Fanned Potatoes Hasselbacks
- Preheat your oven to 400°F (200°C).
- Wash and scrub 2 pounds of Yukon Gold potatoes thoroughly.
- Using two wooden chopsticks (don't use your best ones!), carefully fan the potatoes by inserting the chopsticks on each side of the potato and slicing thinly, almost all the way through. This creates the 'Hasselback' effect.
- Remove the chopsticks.
- In a large bowl, toss the potatoes with 4 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 6-8 fresh or 2-3 teaspoons dried bay leaves.
- Spread the potatoes in a single layer on a baking sheet.
- Roast for 45-60 minutes, flipping halfway through, until golden brown and tender. Internal temperature should reach 210°F (99°C).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
8g
Fat
20g
Carbs
16g
