Simple Hasselback Idaho Russet Potatoes

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Fill a large bowl with cold water and stir in the lemon juice; set aside.

3. 3

   Slice a thin piece off the bottom of a potato lengthwise to steady it for cutting. Place the potato between two chopsticks. Cut slits 1/4 inch apart, using the chopsticks as a guide so you do not cut all the way through; the slices should remain connected at the bottom. Gently fan out the slices without breaking them. Place the cut potato in the prepared water while you cut the remaining potatoes.

4. 4

   Melt the butter in a saucepan over medium heat. Turn off the heat. Stir in the rosemary sprigs, garlic, salt, and pepper. Let stand for 2 to 3 minutes to let the flavors blend.

5. 5

   Remove the potatoes from the water, dry them thoroughly, and place them on a baking sheet. Brush the potatoes with some of the butter mixture.

6. 6

   Bake the potatoes in the preheated oven for 30 minutes. Brush with more butter mixture, making sure the butter runs down between the fanned slices. Continue baking until the potatoes are tender and crisp, about 30 minutes more.

7. 7

   Remove the potatoes from the oven and brush them with the remaining butter mixture. Sprinkle with salt and garnish with parsley. Serve hot.

• Calories 301.28 kcal Moderate
• Protein 4.31 g Low Source
• Carbs 42.1 g Moderate
• Total Fat 12.83 g Moderate
• Saturated Fat 8.1 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 31.34 mg Moderate
• Sodium 12.9 mg Low Source
• Fiber 3.04 g Moderate
• Sugar 1.44 g Low Source
• Added Sugar 0.05 g Low Source
• Calcium 139.33 mg Moderate
• Iron 1.6 mg Low Source
• Potassium 861.07 mg Moderate
• Vitamin A 3.01 mcg_rae Low Source
• Vitamin C 50.46 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Garlic 🧄