MINI HASSELBACK POTATOES
MAKES 6 TO 8 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 1½ HOURS
1½ kg unpeeled mini yellow-fleshed potatoes 2 tbsp olive oil 1 tsp flaked sea salt ½ tsp pepper
6 cloves garlic, smashed 1 sprig fresh rosemary
Preheat oven to 425°F. Line baking sheet with parchment paper. Without cutting all the way through, slice potatoes crosswise into scant ¼-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.
PER EACH OF 8 SERVINGS about 166 cal, 4 g pro, 4 g total fat (1 g sat. fat), 31 g carb (3 g dietary fibre, 2 g sugar), 0 mg chol, 147 mg sodium, 770 mg potassium. % RDI: 2% calcium, 11% iron, 23% vit C, 18% folate.