Mini Hasselback Potatoes
Dainty potatoes are evenly sliced across the top, drizzled in fresh herbs, garlic, butter, and olive oil, and then roasted. With a crispy exterior and tender inside, these potatoes are perhaps the best version of potato yet!
Equipment
- Wooden Skewers
Ingredients
- 1 ½ pounds baby dutch yellow potatoes
- 4 tablespoons olive oil
- 1 tablespoon fresh parsley chopped
- 2 tablespoons fresh rosemary chopped
- 5 cloves garlic
- 4 tablespoons unsalted butter melted
- salt and pepper to taste
Instructions
- Preheat the oven to 425F.
- Evenly slice each potato into thin slices but don't let the knife go all the way through. About ¼ inch must remain unsliced at the bottom for the potato to stay together. This can be done by inserting a wooden skewer at the bottom of the potato and slicing the top to ensure it does not cut through.
- Drizzle with olive oil. Carefully roll the potatoes around to coat on all sides and in between the slices. More olive oil can be used if necessary.
- Generously sprinkle with salt and pepper.
- Bake for 15 minutes.
- While the potatoes bake, melt the butter. Add the rosemary, parsley, and garlic into the melted butter.
- Remove from the oven. Brush each potato with most of the melted butter mixture.
- Bake for an additional 15-20 minutes.
- Remove from the oven and brush the potatoes with the remaining mixture. Top with salt. Serve warm.