ROSEMARY GARLIC HASSLEBACK POTATOES

I LOVE potatoes.  There I said it!  These Rosemary Garlic Hassleback Potatoes are seriously so good, I wish I could send you all some in the mail!  How funny would that be to get a package of hasslebacked potatoes!!

There has always been so much negativity towards potatoes, which really is too bad, because they are delicious and nutritious!!  For years people have been scared of potatoes because of, dare I say it, CARBS.  But guys, carbs are not bad!!  Sure, if you are eating french fries from Mickey D’s they are bad for you, but I don’t see anything wrong with adding potatoes into your diet. Especially if you are active.

Here are a few fun facts about the potato that will hopefully get you less nervous to consume them!

• They are a very good source of Vitamin B6 and a good source of potassium, copper, vitamin C, manganese, phosphorus, maicin, and dietary fiber!
• Potatoes contain a variety of phytonutrients which have antioxidant activity properties.  Oh hey disease fighting root veggie!!
• Potatoes are a simple carb, which provides a hit of energy post workout!

The only downside with potatoes of any kind is that they take so dang long to cook.  I’ve shared my Instant Pot Loaded Baked Potato HERE which is great, but let’s be honest, not a lot of you have Instant Pots, and sometimes you just want a different way to have them taters!! So here ya go!!

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ROSEMARY GARLIC HASSLEBACK POTATOES

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 4-6

Ingredients

• 6 yukon gold potatoes, mandolined
• 6 purple potatoes, mandolined
• fresh rosemary sprigs, chopped
• 2 cloves of garlic, minced
• 1/2 cup ghee or butter, melted
• dash of sea salt

Instructions

1. Preheat oven to 425 degrees
2. Thinly slice your potatoes using a mandoline or a sharp knife
3. Layer potatoes alternating colors in a small baking dish. Make sure they are nice and snug.
4. Melt ghee into a small bowl and add your minced garlic. Stir to combine.
5. Gently pour half the melted ghee over the sliced potatoes.
6. Chop your rosemary and sprinkle it over the potatoes.
7. Place in oven and let cook for 25 minutes.
8. Remove and drizzle the rest of the ghee over the top. Add your sea salt all over the top and place back into the oven.
9. Cook another 30-35 minutes or until potatoes are cooked thoroughly.
10. Garnish with fresh rosemary and a little more sea salt.

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I promise you that these potatoes are worth the wait.  The tops get nice and crispy and it is the perfect side dish to literally ANY meal!!  Feel free to use any potato you prefer.  Sweet potatoes work well with this and so do red potatoes.  Russets tend to get a little softer in the center, but are still fine to use!!

Now I’m curious….have you hopped on the potato train yet, or are you still a bit nervous to eat them? Let me know in the comments.  Don’t worry, I was on the nervous side for a long ol’ time.  No judging here!! 🙂

Whole30: yes

Paleo: no