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Baby Hasselback Potatoes with Herb Garlic Butter
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5 from 1 vote

Baby Hasselback Potatoes with Herb Garlic Butter

Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Side Dish
Cuisine: American
Author: Pam - For the Love of Cooking


  • Small Baking Sheet


  • 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


  • Preheat the oven to 425 degrees. 
  • Place each baby potato in the bowl of a wooden spoon and make crosswise cuts from one end to the other, about 1/8-inch apart, stopping about 1/4-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, then drizzle with olive oil then season with sea salt and freshly cracked pepper, to taste. Toss to completely thoroughly coat the potatoes in the olive oil and seasonings. 
  • Bake in the oven for 45-50 minutes, or until the potato centers are tender and the skin is crisp. Remove from the oven.
  • In a small bowl, combine the melted butter, minced garlic, fresh parsley, and chives; mix well. Evenly drizzle the herb garlic butter over each potato. Serve immediately. Enjoy!