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Mini Hasselback Potatoes
Crisp-tender, garlicky, herb hasselback potatoes make for the perfect side dish! And they’re mini so it makes for easy serving!
Is it wrong that I’ve been eating these potatoes as a main?
I know, they’re officially classified as the best ever side dish to complement any meal but I prefer it much more as a main dish.
You know, carb-loading on every count for my wedding next year.
I mean, these babies are so perfectly crispy on the outside and melt-in-your-mouth tender on the inside. Plus, the garlic and fresh herbs also gives it just enough flavor without overpowering your main entree.
But then again, if you’re like me, you won’t need a main dish.
Mini Hasselback Potatoes
Crisp-tender, garlicky, herb hasselback potatoes make for the perfect side dish! And they're mini so it makes for easy serving!
Ingredients
- 1 ½ pounds petite gold potatoes
- 6 tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ tablespoons minced fresh basil leaves
- 1 tablespoon minced fresh chives
- 1 tablespoon minced fresh parsley leaves
- 1 clove garlic, finely grated
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Using a sharp knife, make crosswise cuts in each potato, about 1/8-inch apart, stopping about 1/4 inch from the bottom.
- Place potatoes in a single layer, cut side up, onto the prepared baking sheet. Drizzle with 2 tablespoons olive oil; season with salt and pepper, to taste.
- Place into oven and bake until tender and crisp, about 45-50 minutes.
- In a small bowl, combine remaining 4 tablespoons olive oil, basil, chives, parsley and garlic; season with salt and pepper, to taste.
- Serve potatoes immediately, drizzled with olive oil mixture.
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