Mini Hasselback Potatoes
Total Time
1 hour 10 minutes
Prep Time
20 minutes
Cook Time
50 minutes
Rating
4.96 out of 5 stars
(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
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Preparation
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.
Step 7
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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.
