Hasselback Potatoes


6 x russet potatoes 

1 tsp salt

1 tsp black pepper

⅓ cup Yo Mama’s Extra Virgin Olive Oil

5 x rosemary sprigs

6 tbsp butter

1 tbsp chives 



  1. Thoroughly wash and dry the russet potatoes
  2. Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes. 
  3. Place the potatoes into a bowl and season with salt and pepper 
  4. Drizzle Yo Mama’s Extra Virgin Olive Oil over the potatoes and massage the oil into the potatoes
  5. Place the potatoes into a baking dish and top with rosemary sprigs
  6. Add 1 tbsp butter on top of each potato
  7. Bake in a preheated oven at 400F for 55 minutes or until the potatoes are tender and golden brown 
  8. Out of the oven, let cool for 5 minutes 
  9. Top with fresh chives and enjoy!