CRISPY HASSELBACK POTATOES WITH BACON & ROSEMARY
- 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
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HOW TO MAKE CRISPY HASSELBACK POTATOES WITH BACON & ROSEMARY
Step 1. Preheat your oven to 375 degrees Fahrenheit. Lay your bacon on a sheet pan and bake for about 30 minutes, or until crispy.
Step 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 the potato. Continue doing this down the length of the potato every ⅛-¼”. Repeat with the remaining potatoes and place them in a baking dish.
Step 3. Melt the butter in a small bowl. Add the paprika, garlic, salt and pepper. Use a brush to brush the melted butter mixture all over the potatoes, including in each of the slits. Sprinkle the sprigs of rosemary on top of the potatoes.
Step 4. Place the baking dish in the oven and roast for about 45 minutes.
Step 5. Remove the pan from the oven and spoon any melted butter in the baking dish back on top of the potatoes. You can also spoon some of the bacon fat from the bacon onto the potatoes. Cover the potatoes with foil and place back in the oven for another 20-30 minutes.
Step 6. Remove the foil and continue roasting until the potatoes are tender. Top with the crumbled bacon and some crumbled cheese and enjoy!