Cold River Gold Hasselback Easter Potatoes

Pairs well with Lamb or Ham!



1 Cold River Gold potato per person (and a couple extras for leftovers!)

1 pkg. of Fresh Rosemary

1 Stick of Butter

1 1/2 Tbsp of Sea Salt


Preheat oven to 350°

  1. Cut a thin slice off the potato so they’ll sit steady when placed in the pan.
  2. On the top of the potato make 10 -12 very thin slices ¾ of the way through the potato, being careful not to cut through.
  3. Heat butter until just melted, set aside.
  4. Strip the leaves from Rosemary stems, discard stems.
  5. Fine mince Rosemary with chef’s knife add to a bowl.
  6. Add 1 ½ TBS Sea salt to rosemary and mix well (a suribachi bowl and wooden pestle works well) a bowl and tablespoon works just as well!
  7. Line baking pan with parchment paper (optional)
  8. Place cut potatoes in pan
  9. Spoon melted butter over potatoes set timer for 30 min. and bake.
  10. At 30 min. baste potatoes with butter and sprinkle liberally with rosemary salt mixture.
  11. Bake for 45 more minutes. Basting with butter from pan a few times during baking. Serve piping hot!

Did you make a few extras?  The next morning dice them up and add them to a cast iron pan with a liberal amount of butter.  Add chopped onion, minced garlic, and some cooked bacon crumbles for delicious and easy home fries!

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