Coconut Rosemary Hasselback Potatoes

I. LOVE. POTATOES. French Fries, Roasted, Scalloped, Sweet Potato- I love them all! Well I think I took my potato obsession to a new level (or a new high…) this week when I mastered the Hasselback potato! I’ve long wanted to make this recipe, but I’ve been waiting for a special occasion! I mean, I could make one for myself when I’m dining solo, but it’s way more fun and worth it to make multiple Hasselback potatoes and share with friends. Not only is the dish super unique, but it will for sure have guests at a dinner party going wild and begging for more!

What You Will Need:
6 Medium Potatoes
Liquid Coconut Oil
Rosemary Sprigs
Salt & Pepper


What You Will Do:
Preheat an oven to 425 F.
Wash and dry your potatoes, and place them on a cutting board.
With a large knife, slice slits into the potato, stopping just before you hit the bottom of the potato.
Remove Rosemary leaves from the sprig, and place a rosemary leaf in every other slit.
Place parchment paper on a tray, and spray the sheet with coconut oil spray (or grease with coconut oil).
Place potatoes on the parchment paper, and glaze each potato with liquid coconut oil.
Top with salt and pepper.

Place potatoes in the oven for 40 minutes.
Remove from oven, and now that the slits have separated, drizzle coconut oil over each potato so that the oil falls between the slits.
Place back in the oven for 20 minutes or until the nice, crisp golden brown texture you want is reached.
Remove, let cool a bit, and serve!
Pair with our Rosemary Gimlet made with Stoli Gluten-Free!

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