Crispy Hasselback Potatoes with Bacon & Rosemary
Last updated Aug 24, 2022
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Crispy Hasselback Potatoes with Bacon & Rosemary
Serves: 4-8
Total: 1 hr 15 min
Prep: 15 min
Cook: 1 hr
4.5
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Recipe Preparation
- 4 medium to large russet potatoes
- 5 tbsp. butter
- 1 tsp. smoked paprika
- 6 cloves grated garlic
- 1/2 tsp. black pepper
- 2 sprigs rosemary
- 4 slices bacon
- crumbled or grated cheese of choice
Step Description
1
Preheat your oven to 375 degrees Fahrenheit. Lay your bacon on a sheet pan and bake for about 30 minutes, or until crispy.
2
While the bacon is baking, wash and scrub your potatoes. Lay a potato between two chopsticks. Carefully use a knife to cut vertical slices down into the potato but not quite all the way through. Repeat with the remaining potatoes and place them in a baking dish.
3
Melt the butter in a small bowl. Add the paprika, garlic, salt, and pepper. Use a brush to coat the potatoes and their slits with the butter mixture. Sprinkle the rosemary sprigs on top.
4
Place the baking dish in the oven and roast for about 45 minutes.
5
Remove the pan from the oven and spoon the melted butter from the dish over the potatoes. Optionally, spoon some bacon fat on top. Cover the dish with foil and return to the oven for another 20-30 minutes.
6
Remove the foil and continue roasting until the potatoes are fully tender. Top with crumbled bacon and cheese. Enjoy!
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