Present a platter of Hasselback potatoes to guests at your table and all eyes light up. I mean, we all know and love potatoes, but there’s something about those beautiful, fan-like slices and the golden, roasted color that elevate the trusty “tuber next door” to glamorous. In this recipe, the thin slices allow flavors of garlic and rosemary to infuse throughout and cradle a creamy coconut curry sauce. Want even more? Leave the skins on for a bigger boost of antioxidants and a lower glycemic index than a peeled potato. Yep, these spuds have beauty and brains!
