Rosemary Hasselback Roasted Potatoes with Herbed Dipping Sauce

No matter the main dish you’re preparing, potatoes can be the ideal side.Little slits in the potatoes make room for an infusion of flavor from both Durant Rosemary Fused Olive Oil, along with fresh herbs, salt, and pepper. Enjoy them on their own, or dunk them in a creamy herb dipping sauce as the perfect pairing.

Yields4 Servings
For the Potaotes
 1 lb petite potatoes
 1 sprig of fresh rosemary, minced
 0.50 tsp black pepper
For the Dipping Sauce
 0.50 cup sour cream or greek yogurt
 1 sprig fresh rosemary, minced
 1.50 tsp lemon juice
1

Preheat the oven to 400°. In a small bowl, combine the minced rosemary, salt, and pepper. Transfer half of the seasoning mixture to another small bowl and combine it with
the olive oil.

2

Wash and dry the potatoes. Cut small slits in the top of each potato, about 1/8-inch apart, without slicing all the way through to the bottom.

3

Arrange the prepared potatoes on a baking sheet or in a large cast iron skillet. Brush each potato with the olive oil mixture. Sprinkle the remaining seasoning mixture over the potatoes.

4

Bake the potatoes for 35 to 40 minutes until tender. Drizzle with additional olive oil before serving, if desired.

To make dipping sauce
5

Combine the sour cream or yogurt, minced rosemary, salt, and lemon juice in a small bowl. Mix until smooth and well combined.

Ingredients

For the Potaotes
 1 lb petite potatoes
 1 sprig of fresh rosemary, minced
 0.50 tsp black pepper
For the Dipping Sauce
 0.50 cup sour cream or greek yogurt
 1 sprig fresh rosemary, minced
 1.50 tsp lemon juice

Directions

1

Preheat the oven to 400°. In a small bowl, combine the minced rosemary, salt, and pepper. Transfer half of the seasoning mixture to another small bowl and combine it with
the olive oil.

2

Wash and dry the potatoes. Cut small slits in the top of each potato, about 1/8-inch apart, without slicing all the way through to the bottom.

3

Arrange the prepared potatoes on a baking sheet or in a large cast iron skillet. Brush each potato with the olive oil mixture. Sprinkle the remaining seasoning mixture over the potatoes.

4

Bake the potatoes for 35 to 40 minutes until tender. Drizzle with additional olive oil before serving, if desired.

To make dipping sauce
5

Combine the sour cream or yogurt, minced rosemary, salt, and lemon juice in a small bowl. Mix until smooth and well combined.

Rosemary Hasselback Roasted Potatoes with Herbed Dipping Sauce