Mini Hasselback Potatoes

As seen on

Damn Delicious

Total Time

1 hour 10 minutes

Prep Time

20 minutes

Cook Time

50 minutes

Rating

(25)

Ingredients

4 servings

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

American Kid-Friendly Baking Beginner ...

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Preparation

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Step 1

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

Step 2

Using a sharp knife, make crosswise cuts in each potato, about 1/8-inch apart, stopping about 1/4 inch from the bottom.

Step 3

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.

Step 4

Place into oven and bake until tender and crisp, about 45-50 minutes.

Step 5

In a small bowl, combine remaining 4 tablespoons olive oil, basil, chives, parsley and garlic; season with salt and pepper, to taste.

Step 6

Serve potatoes immediately, drizzled with olive oil mixture.

Chef’s notes

These potatoes are so perfectly crispy on the outside and melt-in-your-mouth tender on the inside.

The garlic and fresh herbs give it just enough flavor without overpowering your main entree.

Categories

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Ingredients

Seasonal Recipes

Skill Level

other

Mini Hasselback Potatoes

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Chef’s notes

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