HASSELBACK BABY POTATOES - The Best Potatoes Ever.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast is dairy-free and adds a cheesy flavor.

Wash the baby Yukon gold potatoes well.

Using a sharp knife, thinly slice the potatoes, being careful not to slice all the way through, only half to 3/4 of the way.

Keep the cuts at about 1 millimeter in thickness.

Arrange the sliced potatoes on a lined baking tray with the cut side up.

Drizzle the potatoes with olive oil and sprinkle with flaky salt.

Preheat the oven to 425°F (218°C).

Bake the potatoes in the preheated oven for 30 minutes.

Finely chop 4 cloves of garlic.

Place a small saucepan over medium-high heat and melt 4 tablespoons of butter.

Once melted, add the garlic and cook for a couple of minutes until fragrant, then remove from heat.

Finely chop a small amount of fresh rosemary and oregano (dry herbs can also be used).

After 30 minutes, remove the potatoes from the oven and generously brush them with the garlic butter, ensuring the butter gets in between the cuts.

Sprinkle the potatoes with fresh ground black pepper, rosemary, and oregano.

Return the tray to the oven and bake for an additional 10 to 15 minutes until crispy on the outside and soft inside.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens