Rosemary Brown Butter Hasselback Potatoes with Burrata
Rosemary Brown Butter Hasselback Potatoes with Burrata. Crispy, herby super simple and super delicious. I think we all could use a good potato recipe to kick off the new year. Enter, these hasselback potatoes. They’re pretty addicting, drenched in brown butter and crispy rosemary, topped with flaky sea salt and creamy Burrata. I mean this one is so easy and just so so good. Cheers to the first Saturday of the new year guys!!
Welcome to the first Saturday post of 2021! It was so nice that New Years was on a Friday this year because that means the next day is Saturday and we still get to celebrate!
I’ve noticed that we don’t post a lot of potato recipes for you guys. So, this post was kind of necessary. Plus, it’s never a bad idea to go for a simple steak, potato, and veggie night to kick off 2021. These potatoes are the perfect side dish and super simple but so so delicious. You can’t go wrong with crispy, herby, buttery potatoes. Nothing better. But make sure you top them with the burrata. It’s a pretty perfect addition to this dish.
So here’s to the first weekend of 2021! We’re going into this year excited for a fresh start, but appreciating the past year. Yes, it was pretty crazy and definitely different. But we’ve come a long way in 2020, and despite the not so perfect year, there were many accomplishments and positive memories.
However, were so excited to see what 2021 brings. We have so many recipes we are excited to share with you guys! Do you guys have any requests for recipes to get this year started?!
Ingredients:
8 - 10 small to medium Yukon gold potatoes
6 tablespoons butter; melted
1 tablespoon rosemary leaves; plus 3 sprigs
salt and pepper
8 ounces fresh burrata; torn into pieces
Directions
Thinly slice the potatoes, leaving 1/8 inch at the bottom. Be careful not to slice all the way through. Place potatoes on a baking sheet lined with parchment paper. Toss them in the butter, rosemary leaves, salt, and pepper. Place remaining sprigs on sheet. Arrange potatoes cut side down.
Roast in a 450 degree oven for 20 minutes. Flip and spoon the butter over the potatoes. Roast for an additional 20 - 25 minutes or until potatoes are crispy and golden.
Serve drizzled with the brown butter, rosemary sprigs, and flaky sea salt.
