Go Back
–+ servings
Baby Hasselback Potatoes with Herb Garlic Butter
Print

Baby Hasselback Potatoes with Herb Garlic Butter

Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Small Baking Sheet

Ingredients

  • 6 baby Dutch potatoes
  • 1 tbsp olive oil
  • Sea salt and freshly cracked pepper, to taste
  • 3 tbsp butter
  • 1 clove of garlic, minced
  • 1 tbsp fresh parsley
  • 1 tsp fresh chives, chopped

Instructions

  • Preheat the oven to 425 degrees. 
  • Place each baby potato in the bowl of a wooden spoon and make cuts crosswise from one end to the other, about ⅛ inch apart, stopping about ¼ inch from the bottom.
    Side Note: The wooden spoon will stop you from cutting the potato all the way through. You can also set the potatoes on two chopsticks.
  • Place the potatoes on a small baking sheet, cut side up. Drizzle with olive oil, season them with sea salt and freshly cracked pepper to taste, and toss to coat.
  • Bake in the oven for 45-50 minutes, or until the potato centers are tender and the skin is crispy. Remove from the oven.
  • In a small bowl, combine the melted butter, minced garlic, fresh parsley, and chives; mix well.
  • Drizzle the herb garlic butter evenly over each potato. Serve immediately. Enjoy!