Accordion Potatoes with Rosemary and Garlic

How to make accordion potatoesPotatoes are an absolute must when planning for Friendsgiving (or Thanksgiving or Christmas dinner or whatever you celebrate). Not only are potatoes filling and delicious, but they are also naturally gluten free. I'm not (yet) very experienced with gluten free baking/cooking, but I did want to include a starchy alternative to the rolls I was also serving. I love these accordion potatoes (also called hasselback)! They are a more crispy version of a baked potato. Plus they are super pretty. I baked mine along with a few lemons to add aroma and a pretty garnish.How to make hasselback potatoesAccordion Potatoes with Rosemary and Garlic

Needed: potatoes (I made 10 total and used a smaller size variety. You can use any variety you like, but this will affect your baking time.), 1/2 cup (1 stick) of butter, 1 tablespoon oil, 2 teaspoons minced rosemary leaves and 1 tablespoon minced garlic.

First wash and dry your potatoes, removing any dirt. Slice 3/4 through in an accordion style. I thought this was harder than it looked. If you find yourself accidentally slicing all the way through your potatoes try placing wooden skewers or chopsticks on each side to create a guide for your knife to stop at. Place the potatoes on a cooking sheet. In a microwave safe bowl combine the butter, oil, rosemary and garlic. Cook just until melted. Use a kitchen brush to coat each potato, taking time to make sure the butter gets between each slice. Bake at 375°F for 38-40 minutes (again, this will vary based on the size of your potatoes. The goal is to make sure they are done on the inside and crispy on the edges.) Then brush with another layer of the butter mixture and serve. I served mine with sides of sour cream, chopped green onions and shredded cheddar cheese. xo. Emma

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