This year, I am partnering with Land O’Lakes to be a member of their Kitchen Conversations. I am really excited because, well, BUTTER, but also because one of the fun opportunities is to visit one of the Land O’Lakes familyfarms in Minnesota. I am really looking forward to learning more about Land O’Lakes and where our butter really comes from. Plus, y’all know I am excited about any chance to go play with big, adorable dairy cows.

We have a great group of bloggers this year including Ree from The Pioneer Woman, Maria from Two Peas and Their Pod, Bridget from Bake at 350, Sommer from A Spicy Perspective, Brenda from A Farmgirls Dabbles, Julie from The Little Kitchen, Jenny from Picky Palate, and Joanne from Fifteen Spatulas.

Since becoming pregnant, the only craving I have had is steak smothered in A1 sauce and potatoes. I want it so badlythat I have been chowing down at least twice a week. I have done sweet potatoes, loaded baked potatoes and mashed potatoes. I have done scalloped potatoes, sweet potato casserole and roasted fingerling potatoes.

This week I needed a new potato idea. I was over the cheesy bacon potato ideas (How is that even possible? It’s like the babies are killing my tastebuds!). So I turned to fresh flavors instead — rosemary and green onions to be exact!

Look at those glorious spuds above. I love hasselback potatoes because they stay crispy on the outside and soft on the inside. Plus, I get to rub the outside of them with Land O’Lakes® Butter with Canola Oil, salt and pepper, which creates delicious crispy skins! Then you top them with more Butter with Canola Oil (duh), rosemary, sour cream and green onions. They are full flavored and take little effort from you. Way easier than mashed potatoes, and there are so many more flavor options!

Rosemary Hasselback Potatoes

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 1 hour and 5 minutes

Total Time: 1 hour and 15 minutes

Ingredients:

4 Russet potatoes
5 tablespoons Land O Lakes® Butter with Canola Oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon freshly chopped rosemary
1/2 cup sour cream
4 tablespoons sliced green onion

Directions:

Preheat oven to 400°F.

Create thin slices down the length of each potato (approximately 1/8 inch apart), stopping about 1/4 inch from the bottom.

Melt 2 tablespoons of Land O Lakes® Butter with Canola Oil. Rub each potato with melted butter, salt and pepper.

Place potatoes on a baking sheet. Bake potatoes until crispy on the top and tender in the center, about 1 hour. The potatoes will fan out during cooking.

Remove potatoes from oven and sprinkle with fresh rosemary. Return to oven and cook 5 minutes more.

Remove potatoes from oven. Divide the remaining butter on top of each potato, top with sour cream and green onion. Serve immediately.

Check out the other gorgeous recipes from my fellow Land O’Lakes bloggers:

Lemon Chia Seed Pancakes with Roasted Strawberries — via Two Peas and Their Pod
Savory Waffle Sandwiches — via A Spicy Perspective
Roasted Mexican Cauliflower with Pepitas — via A Farmgirl’s Dabbles
Chocolate Baguette Sandwiches with Orange and Sea Salt — via Bake At 350
Grilled Flank Steak with Chimichurri Butter — via The Little Kitchen
Chicken and Brie Grilled Cheese — via Fifteen Spatulas
Cheesy Green Chile and Buttermilk Biscuits — via Picky Palate

Disclosure: The Novice Chef has partnered with Land O’Lakes for an exclusive endorsement of 
Land O Lakes® Butter for their Kitchen Conversation blogger program. This blog post is sponsored by Land O’Lakes.