Rosemary Hasselback Potatoes
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 1 hour and 5 minutes
Total Time: 1 hour and 15 minutes
ingredients:
4 Russet potatoes
5 tablespoons Land O Lakes® Butter with Canola Oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon freshly chopped rosemary
1/2 cup sour cream
4 tablespoons sliced green onion
5 tablespoons Land O Lakes® Butter with Canola Oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon freshly chopped rosemary
1/2 cup sour cream
4 tablespoons sliced green onion
directions:
Preheat oven to 400°F.
Create thin slices down the length of each potato (approximately 1/8 inch apart), stopping about 1/4 inch from the bottom.
Melt 2 tablespoons of Land O Lakes® Butter with Canola Oil. Rub each potato with melted butter, salt and pepper.
Place potatoes on a baking sheet. Bake potatoes until crispy on the top and tender in the center, about 1 hour. The potatoes will fan out during cooking.
Remove potatoes from oven and sprinkle with fresh rosemary. Return to oven and cook 5 minutes more.
Remove potatoes from oven. Divide the remaining butter on top of each potato, top with sour cream and green onion. Serve immediately.
Hello, my name is Jack Sparrow. I'm a 50 year old self-employed Pirate from the Caribbean. 
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