Don’t be fooled by their name: Mini Hasselbacks serve up BIG flavor! Everyone knows potatoes are one of the most versatile ingredients out there and this rendition could very well be one of the most delicious. These special spuds are seasoned with savory garlic and robust herbs and then baked to tender perfection. They’re crispy, delectable, and super easy to serve. Mini Hasselbacks are the perfect accompaniment to any meal when you have big cravings!
Ingredients
- 1 1/2 pounds petite gold potatoes
- 6 tablespoons extra-virgin olive oil, divided
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 1/2 tablespoons fresh basil leaves, minced
- 1 tablespoon fresh chives, minced
- 1 tablespoon fresh parsley leaves, minced
- 1 clove garlic, finely grated
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Line a baking sheet with parchment paper.
Step 3 –Use a sharp knife to make crosswise cuts in the potatoes, about 1/8-inch apart and stopping about 1/4-inch from the bottom.
Step 4 –Place the potatoes in a single layer, cut-side up, on the prepared baking sheet, then drizzle with 2 tablespoons of the olive oil, and season with the salt and the pepper.
Step 5 –Bake the potatoes until they are tender and crisp, about 45-50 minutes.
Step 6 –In a small bowl, combine the remaining olive oil, the basil, the chives, the parsley, the garlic, the salt, and the pepper.
Step 7 –Serve the potatoes drizzled with the olive oil mixture.
