Herbed Mini Hasselback Potatoes
Classic baked potatoes in mini format taken to a new herby (and delicious) status.
Ingredients
- 1.5 lbs small potatoes (new, nugget, or fingerling)
- 2 tbsp butter or olive oil
- 1 tsp finely chopped herbs rosemary, sage, thyme, and/or oregano
- 1/2 clove garlic minced
- 1/2 tsp fine sea salt
- 1/4 tsp fresh ground black pepper
Instructions
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Preheat oven to 400° F.
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Prepare potatoes by making slices into each potato two-thirds to three-quarters down the potato about 3-4 millimetres apart*. The potatoes will fan out more as they cook so don't worry about that too much. Carefully place potatoes, evenly spaced apart on a large baking sheet lined with foil or parchment paper. Season with salt and pepper.
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In a small bowl to place in microwave or a small pan for the stove, place butter, garlic, and herbs. Heat until butter has just melted and flavours combine. Baste butter over potatoes (you should only use about half the butter for the first baste, if you run low melt more butter) and bake for 20 minutes.
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Remove from oven and baste potatoes again with the butter mixture. Return to oven and bake for 20 more minutes or until potatoes are golden brown on the outside and soft on the inside.
Recipe Notes
* use 2 chopsticks when slicing the potatoes to ensure you don't cut all the way through. See photo in post above for visual.