GARLIC + HERB HASSELBACK POTATOES

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine is a budget-friendly fat alternative.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: dried thyme

Dried herbs are often cheaper and have a longer shelf life.

Dice 1/2 of a yellow onion and 4 cloves of garlic.

Saute the diced onion and garlic slowly in olive oil until infused.

Prepare the herb butter by adding the sautéed garlic and onion to a bowl with fresh rosemary, parsley, thyme, and 1 stick of butter.

Let the herb butter come to a slow simmer and then strain it to remove the solids, keeping just the butter.

Cut off one side of each potato to create a flat base so they don't roll.

Slice the potatoes into thin slices, about 1/4 of an inch thick, without cutting all the way through by using sticks on either side to guide the knife.

Salt and pepper the potatoes and brush the herb butter mixture generously over them, ensuring it seeps into the cuts.

Place the potatoes in a 425°F oven and bake for about 45 minutes.

After 45 minutes, add more butter on top of the potatoes and bake for an additional 5-10 minutes.

Sprinkle parmesan cheese on top of the potatoes and bake for another 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens