- 2 pounds small potatoes
- 5 sprigs fresh rosemary
- 1/4 cup butter, cold
- 2 tablespoons olive oil
- Drizzle of Madhava Natural Sweeteners Organic Pure & Raw Honey
- 1/2 cup crumbled feta cheese
Ingredients:
Overview
When you want to make an easy recipe instantly gourmet, try drizzling with a touch of our Organic Pure & Raw Honey! This organic honey gets its incredible flavor from the wildflower fields our busy little bees buzz around every day, and it’s a delicious way to enhance just about any recipe.
For these hasselback potatoes, it’s important to use a waxy potato like Red Bliss or New Potatoes – other varieties can get too soft when baked, but the waxy potatoes will hold their shape to look beautiful on your table.
Pro tip for slicing the perfect hasselback potato, every time: place a chopstick on either side of the potato before slicing! Your knife will stop at the chopstick so you’ll never accidentally slice all the way through, and each potato will be cut evenly.
Pro tip for quickly removing fresh rosemary from the sprig: hold the rosemary sprig at the top and gently slide your fingers down to the bottom. The needles will strip off easily!
Directions
- Preheat oven to 400°F and line a baking tray with parchment paper.
- Carefully slice into the potato about 2/3 of the way through the flesh, and continue cutting across the entire length keeping each cut about 1 centimeter apart.
- Remove rosemary from the sprig and stuff the cuts in the potatoes.
- Cut cold butter into small cubes and sprinkle over potatoes and the base of the baking tray. Drizzle potatoes with olive oil.
- Roast for 50-60 minutes, basting with butter in the tray every 15 minutes, until potatoes are golden and cooked through. Regular basting helps the potatoes get nice and crispy.
- Drizzle potatoes with honey, then continue baking for 5 minutes more.
- Remove from the oven and arrange potatoes on serving tray. While potatoes are still warm, top with feta and drizzle with more honey. Serve warm.
