why make this recipe
Garlic Herb Hasselback Potatoes are a delightful side dish that bring a burst of flavor to any meal. They are visually appealing and easy to make, making them perfect for dinner parties or family gatherings. The combination of garlic, herbs, and buttery goodness makes these potatoes irresistible. Plus, the unique hasselback cut creates crispy edges while keeping the inside fluffy.
how to make Garlic Herb Hasselback Potatoes
To make these delicious Garlic Herb Hasselback Potatoes, you will need the following ingredients:
Ingredients:
- 1 1/2 pounds (750g) baby potatoes (small or fingerling potatoes)
- 1/4 cup olive oil
- 2 tablespoons butter (melted)
- 2 heads garlic (top trimmed)
- 1/2 tablespoon chopped parsley leaves
- 1/2 lemon (cut into wedges)
- 5-6 sprigs thyme
- 1/4 teaspoon salt
- 1/2 teaspoon cracked black pepper
Directions:
- Preheat the oven to 350°F (176°C).
- Cut slits in the potatoes, being careful not to cut all the way through.
- Place the potatoes in a roasting pan and brush them with olive oil and melted butter.
- Add the garlic, parsley, lemon, and thyme to the pan, placing them between the potatoes.
- Sprinkle with salt and black pepper.
- Roast the potatoes for 1 hour, basting with the oil mixture at 30-minute intervals.
- Serve immediately after roasting.
how to serve Garlic Herb Hasselback Potatoes
Serve Garlic Herb Hasselback Potatoes hot from the oven. They pair well with grilled meats, roasted chicken, or a fresh salad. You can also top them with additional chopped herbs or a sprinkle of cheese for extra flavor.
how to store Garlic Herb Hasselback Potatoes
If you have leftovers, let the potatoes cool completely and store them in an airtight container in the refrigerator. They will last for up to 3 days. To reheat, simply place them in the oven at 350°F (176°C) until warmed through.
tips to make Garlic Herb Hasselback Potatoes
- Use a sharp knife for cutting the slits in the potatoes.
- To make slicing easier, place the potato between two chopsticks or wooden spoons. This will help prevent cutting all the way through.
- Feel free to adjust the herbs and spices to your liking. Rosemary or oregano can be great substitutes for thyme.
variation
You can experiment with different toppings. Adding grated cheese, breadcrumbs, or crispy bacon bits before the final 10 minutes of roasting can elevate the dish even further.
FAQs
Q: Can I use larger potatoes?
A: Yes, but you may need to adjust the slicing technique and increase the cooking time.
Q: Can I prepare the potatoes ahead of time?
A: You can cut and season the potatoes a few hours before roasting. Keep them covered in the fridge until you’re ready to cook.
Q: What can I serve with these potatoes?
A: They go well with just about any protein, such as chicken, beef, or fish, and can be paired with a simple green salad.
Garlic Herb Hasselback Potatoes
Ingredients
Main Ingredients
- 1.5 pounds 1 1/2 pounds (750g) baby potatoes (small or fingerling potatoes)
- 1/4 cup 1/4 cup olive oil
- 2 tablespoons 2 tablespoons butter (melted)
- 2 heads 2 heads garlic (top trimmed)
- 1/2 tablespoon 1/2 tablespoon chopped parsley leaves
- 1/2 lemon 1/2 lemon (cut into wedges)
- 5-6 sprigs 5-6 sprigs thyme
- 1/4 teaspoon 1/4 teaspoon salt
- 1/2 teaspoon 1/2 teaspoon cracked black pepper
Instructions
Preparation
- Preheat the oven to 350°F (176°C).
- Cut slits in the potatoes, being careful not to cut all the way through.
- Place the potatoes in a roasting pan and brush them with olive oil and melted butter.
- Add the garlic, parsley, lemon, and thyme to the pan, placing them between the potatoes.
- Sprinkle with salt and black pepper.
Cooking
- Roast the potatoes for 1 hour, basting with the oil mixture at 30-minute intervals.
- Serve immediately after roasting.