Description
These Mini Hasselback Potatoes with Garlic and Herbs offer a delightful combination of crispy edges and fluffy interiors. Quick to prepare, they make for an irresistible side dish perfect for any occasion.
Ingredients
- New Potatoes (2.2 lbs)
- Olive Oil (2-3 tbsp)
- Salt and Pepper
- Garlic (1 clove, minced)
- Flat-Leaf Parsley (2 tbsp, chopped)
Instructions
- Preheat oven to 400°F (200°C) and prepare a baking tray with parchment paper.
- Wash and slice the potatoes, creating thin slits without cutting all the way through.
- Transfer sliced potatoes to the baking tray, drizzle with olive oil, and season with salt and pepper.
- Roast for 45-50 minutes, checking around 30 minutes for doneness.
- Mix olive oil, minced garlic, and chopped parsley in a bowl for the garlic herb oil.
- Once roasted, drizzle garlic herb oil over hot potatoes before serving.
Notes
Use firm baby potatoes for the best texture.
Check for even slicing to ensure uniform cooking.
Fresh garlic improves flavor compared to garlic powder.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg