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Baby Hasselback Potatoes with Herb Garlic Butter

Baby Hasselback Potatoes with Herb Garlic Butter

These baby hasselback potatoes with herb garlic butter are tender inside with crispy skin outside and they taste fantastic! I made these little beauties for lunch recently and my family devoured them in minutes–they are SO TASTY! I will most definitely be making them again and I think they would pair well with steaks, chops, and chicken.

Baby Hasselback Potatoes with Herb Garlic Butter

How to Make Baby Hasselback Potatoes with Herb Garlic Butter

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.

Baby Hasselback Potatoes with Herb Garlic Butter

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 olive oil and seasonings.

Baby Hasselback Potatoes with Herb Garlic Butter

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!

Baby Hasselback Potatoes with Herb Garlic Butter

Baby Hasselback Potatoes with Herb Garlic Butter

Baby Hasselback Potatoes with Herb Garlic Butter

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Course: Side Dish
Cuisine: American
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 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!
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Recipe Rating




5 Comments

  1. They look so good! Lots of work cutting them, but they look definitely worth all of the efforts.

  2. I would love these right now.

  3. I make these often, my husbands favourite and they really are no trouble to make. I slide a skewer through the bottom part of the potato to cut them. Stay safe and have a good weekend, Diane

  4. Robin Holladay says:

    5 stars
    I have made these many times. You can top with shredded cheese and sour cream for added delightful flavor