Hasselback Garlic and Herb Baby Potatoes
These crispy and delicious potatoes are naturally vegetarian, vegan and gluten-free.
- 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.