Hasselback  Sweet Potatoes

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Sweet Potatoes

Olive Oil

Kosher Salt & Black Pepper

Parsley

Rosemary

Garlic

Flaky Sea Salt

Whisk together the olive oil, rosemary, garlic, salt and pepper in a small bowl.

Place a chopstick on either side of the potato. Thinly slice without going all the way through.

Preheat the oven to 425 degrees F. Spoon the half the rosemary oil onto the potatoes. Bake for 30 minutes.

Use a fork to push apart the slices and brush with the remaining oil. Bake for another 30 minutes.

Sprinkle the baked potatoes with chopped parsley and flaky sea salt before serving.

Hasselback  Sweet Potatoes

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