Hasselback Potatoes with Lemon and Rosemary

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February 3, 2017

Recipe by The Cafe Sucre Farine

Ingredients

4 medium russet potatoes

2 tablespoons extra virgin olive oil

2 tablespoons butter

2 cloves garlic, halved

1 teaspoon rosemary leaves, do not chop leaves

Zest of 1 lemon

1 tablespoon melted butter

Sea salt

1 teaspoon rosemary leaves , finely chopped for garnish

Directions

1For directions visit The Cafe Sucre Farine

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