Garlic And Herbs Hasselback Potatoes
Garlic And Herb sliced hasselback golden potatoes are a perfect side dish to any meal and are made with minimal effort. (Jump to Recipe)
Recipe updated: April 27, 2020
So, I got to try a new technique this last week and let me tell you, it couldn’t have turned out any better! Sliced some potatoes, drizzled some herbed olive oil and voila! I served it with a roasted whole chicken and a side salad. Below, I do explain the best technique I’ve learned to slice these potatoes so they are perfect.
If you love this side dish, I bet you’ll love these too!:
Smashed Parmesan Garlic Potatoes
If you make this Garlic And Herbs Hasselback Potatoes, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Garlic And Herbs Hasselback Potatoes
Ingredients
- 6 medium golden potatoes, washed and scrubbed washed and scrubbed
- 1/4 cup olive oil
- 2 tbsp parsley chopped
- 2 tbsp rosemary chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 head of garlic
Instructions
- Preheat oven to 350 degrees F.
- Place a potato on a curved wooden spoon so it is resting on it. Using a knife, make 1/8″ thin slices cutting down to the wooden spoon from one end of the potato to the other end of the potato. The wooden spoon will prevent the knife from slicing the potato all the way through. Continue with remaining potatoes.
- Combine olive oil, parsley, rosemary, salt, and pepper. Slice the garlic head in half, lengthwise. Discard the top portion.
- Assemble potatoes and the head of garlic in a cast iron skillet or a baking dish. Drizzle the herbed olive oil mixture onto the potatoes so that they are well coated.
- Cover skillet with foil and bake for 1 hour. Let cool for 5 mins before serving.
