Description
Garlic Herb Hasselback Potatoes – a simple yet delicious side dish. Thinly sliced russet potatoes that are brushed with garlic herb-infused butter and baked until each bite is perfectly tender.
Ingredients
Scale
- 5–6 russet potatoes, washed
- 1 tablespoon olive oil
- salt & pepper
Garlic Herb Butter:
- 3 tablespoons of melted butter, unsalted
- 3 garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2–3 tablespoons of parmesan cheese (optional)
- parsley to garnish
Instructions
- Preheat oven to 425°F.
- Rinse and pat dry potatoes.
- Using a hassleback potato cutter, place one potato in the cutter, slice the potatoes thinly leaving about 1/2″ on the bottom. (If you don’t have an hasselback cutter, just use two chopsticks. Place one on either side of the potato, this will create a natural stop for your knife so you don’t cut all the way through.) Repeat this process with all of your potatoes.
- Place potatoes in a baking dish. Brush potatoes with olive oil and generously season with salt and pepper.
- In a small bowl, add melted butter, garlic cloves, fresh rosemary and fresh thyme. Stir together.
- Brush butter mixture over each potato, making sure that the butter gets into the crevices of each potato slice.
- Bake, uncovered, for 40-50 minutes or until potatoes are fork tender.
- Garnish with grated parmesan and parsley and serve.
Nutrition
- Serving Size: 1 potato
