Rosemary and Garlic Hasselback Potatoes with Greens
The luck of the Irish will be with you, when you make this hot panful of crispy potatoes and herbs. Who needs all the cream and cheese, when you have garlic and olive oil?
- 1/3 cup extra virgin olive oil
- 6 cloves garlic mince two of them
- 3 tablespoons chopped fresh rosemary, plus three big sprigs
- 5 medium yukon gold potatoes
- 1 small sweet potato
- coarse salt
- 1 bunch kale or other greens
- 2 medium red Fresno Chiles chopped
Preheat the oven to 450 F.Get a 9 or 10 inch cast iron skillet. Pour the olive oil into a cup and add the 2 cloves chopped garlic and the chopped rosemary, reserve.
Use a sharp chefs knife and a pair of sturdy chopsticks to make the potato cuts. To create the classic Hasselback cuts, you'll need to make thin cuts straight down, but not all the way through. I like to place a chopstick along each side of the potato, so that my knife will stop at the stick, and preven me from slipping all the way through. Slice about 1/4-1/3 inch apart. As you finish each potato, tuck into the cast iron pan. For the sweet potato, slice lengthwise in half and place cut side down on the board, and repeat the Hasselback process. Tuck into the pan. Scatter the remaining whole garlic cloves alongside the potatoes. Use a paring knife and your fingertips to gently separate the slices just a little, and drizzle the olive oil mixture down into each cut. Tuck the remaining rosemary sprigs alongside the potatoes and sprinkle with coarse salt.
Roast for about an hour, testing by piercing into the center of the largest potato at about 45 minutes.Just before serving saute the kale and chiles in olive oil, and add salt to taste. When potatoes are tender, take out and serve hot, with sauteed kale and chiles.