Hasselback Potatoes with Rosemary Sea Salt
These Hasselback potatoes with Rosemary Infused Sea Salt are crisp at the edges, tender in the center, and finished with melted cheddar. The potatoes are sliced thinly without cutting all the way through, brushed with melted butter, seasoned with rosemary sea salt, baked until tender, then topped with cheese for a final melt. Rosemary Infused Sea Salt gives the potatoes an herbaceous aroma that works naturally with butter and roasted potato skins. Serve them as a side for roast chicken, steak, salmon, burgers, holiday dinners, or a cozy vegetable plate.
INGREDIENTS:
4 medium sized potatoes, cut into this slices (but not all the way through)
2 oz of melted butter
2 tsp of Rosemary Infused Sea Salt
50 grams of cheddar cheese, grated
Why Rosemary Infused Sea Salt Works in Hasselback Potatoes
Rosemary Infused Sea Salt works beautifully in Hasselback potatoes because the thin slices create more surface area for butter, salt, and rosemary flavor. The sea salt seasons the potato while the rosemary adds an herbal roasted aroma. It also helps the potato taste finished before the cheddar goes on, so the cheese becomes an accent instead of carrying all the flavor.
INSTRUCTIONS:
Cut the potatoes in thin slices, not going all the way through the potato. (they should stay as a whole)
Add to a baking tray and brush with melted butter
Season with Rosemary Infused Sea Salt
Cook for 1 hour in a hot oven, set to 375F
Take them out and top with grated cheddar
Cook for another 15 minutes in the hot oven & enjoy!
FAQ:
Q: How do I cut Hasselback potatoes without slicing through?
A: Place chopsticks or wooden spoon handles on both sides of the potato, then slice down until the knife hits the guides.
Q: Can I make Hasselback potatoes ahead?
A: They are best fresh, but leftovers can be reheated in the oven or air fryer to bring back some crispness.