Garlic Herb Hasselback Potatoes
User Reviews
4.5
Garlic Herb Hasselback Potatoes
Description
This recipe features baby potatoes scored into thin slices that fan open during roasting without dividing completely. Brushing them with olive oil and melted butter infuses richness and promotes crisping. Fresh garlic heads, parsley, thyme, and lemon wedges tucked among the potatoes impart aromatic flavors and subtle brightness.
Roasting at 350°F for an hour, with periodic basting, develops a golden, crispy exterior balancing the smooth, creamy centers. The herbs and lemon complement the mild garlic scent and buttery base, producing a nuanced savory profile.
Serve these potatoes as an accompaniment to roasted or grilled meats or as part of a vegetable-focused meal. The texture contrast between crisp edges and soft inside provides pleasant mouthfeel diversity.
Ingredients
- 1 1/2 pounds (750g) baby potato small or fingerling potatoes
- 1/4 cup olive oil
- 2 tablespoons butter melted
- 2 heads garlic top trimmed
- 1/2 tablespoon parsley chopped leaves
- 1/2 lemon cut into wedges
- 5-6 prigs thyme
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper cracked
Instructions
- Preheat the oven to 350°F (176°C). Cut slits in the potatoes, being careful not to cut all the way through. Place the potatoes in a roasting pan and brush them with olive oil and melted butter.
- Add the garlic, parsley, lemon, and thyme to the pan, placing them between the potatoes. Sprinkle with salt and black pepper.
- Roast the potatoes for 1 hour, basting with the oil mixture at 30-minute intervals. Serve immediately after roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Serving | 3people | |
| Calories | 393kcal | 20% |
| Carbohydrates | 37g | 12% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 20mg | 7% |
| Sodium | 222mg | 9% |
| Fiber | 7g | 28% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.