You can't go wrong with a classic roasted potato side dish, especially when it comes to the hasselback spud. These mini versions are just as delicious.
- Prep time 20 minutes
- Total time 1 hour & 30 minutes
- Credits : Canadian Living Magazine
Ingredients
Method
Preheat oven to 425°F. Line baking sheet with parchment paper. Without cutting all the way through, slice potatoes crosswise into scant 1/4-inch thick rounds.
Arrange potatoes in single layer on prepared pan. Drizzle with oil; sprinkle with salt and pepper. Roast for 30 minutes. Add garlic and rosemary; roast until potatoes are golden and edges are crispy, 25 to 30 minutes.
Test Kitchen Tip: Squeeze the soft roasted garlic from its papery skins and serve with potatoes.
Makes 6 to 8 servings.
Nutritional facts Per each of 8 servings: about
- Fibre 3 g
- Sodium 147 mg
- Sugars 2 g
- Protein 4 g
- Calories 166
- Total fat 4 g
- Potassium 770 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 31 g
%RDI
- Iron 11
- Folate 18
- Calcium 2
- Vitamin C 23
