I spent some time visiting with my Mom a few weeks ago. We only get to see each other a few times a year, so when we do, it’s really special. I miss her dearly. She’s had some serious health issues over the years, but no matter what, she never complains. Somehow, she still manages to maintain her independence and be the rock that makes all of us stronger.
My Mom lost use of her hands several years ago and has worked diligently to regain her strength. Amazingly, she still enjoys cooking for herself. Even though, she admits, it takes much longer to prepare even simple meals, she loves being in the kitchen. We spent many hours talking about food, cooking and memories from our family table. She’s always been my source of inspiration and always will be.
These tiny baby potatoes are my Mom’s current love! She makes them for herself all of the time. I love them too, but I wanted to try something new with them. You’ve probably seen Hasselback potatoes on the internet lately. They originate from a century-old restaurant in Sweden called, Hasselbacken where they were first prepared. The slices, stopping just before the bottom edge of the potato, open up a bit while baking to create a crisp edge all around and allow you to flavor the potato within. Be sure to brush them with additional olive oil toward the end of baking to get a crisp result! They are ridiculously easy and truly, the cutting goes much faster than you’d imagine. Try this technique with any variety of potato that you love, just adjust the baking time accordingly.
Hasselback Garlic and Herb Baby Potatoes
- 1 1/5 pounds baby yellow potatoes or any small potato
- 3 tablespoons extra virgin olive oil
- kosher salt
- black pepper
- 1-2 cloves garlic minced
- 2 tablespoons minced fresh parsley
- 1 teaspoon minced fresh thyme
- 1/2 teaspoon minced fresh rosemary
- Preheat your oven to 425 degrees.
- In a sieve, rinse the potatoes well and set aside to dry a bit.
- Pour the olive oil into a small bowl. Set aside.
- With a small pairing knife, cut small slits through each potato, stopping before you cut through the bottom. Space the cuts about 1/8 inch apart.
- Arrange the potatoes on a baking sheet. Brush each potato with the olive oil mixture. Sprinkle with salt and pepper.
- Bake for 20 minutes.
- Add the minced garlic and herbs to the remaining olive oil.
- Remove the potatoes from the oven. They will have opened up a bit making this a perfect time to get all of that herby goodness within! Brush each potato with the olive oil mixture, getting as much as you can between the slices. This will make them crisp and delicious.
- Return the baking sheet to the oven and continue to bake for another 10 minutes.
- When done, garnish with a sprinkling of additional fresh chopped herbs, if you’d like.