Garlic Herb Hasselback Potatoes
A delicious side dish with crispy edges and fluffy insides, bursting with flavor from garlic, herbs, and butter.
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.
Notes
Use a sharp knife for cutting the slits in the potatoes. To make slicing easier, place the potato between two chopsticks or wooden spoons. Adjust herbs and spices to your liking.