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Garlic-Herb Roasted Hasselback Baby Potatoes

Garlic-Herb Roasted Hasselback Baby Potatoes

These delicious sliced potatoes are a dream come true—lightly seasoned and roasted until crisp on the outside and tender on the inside.

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servings Makes 8 servings 8
preparation time PREP 20 minutes
total time TOTAL More than 1 hour

Ingredients

  • ½ cup butter
  • 3 cloves garlic, sliced
  • 2 tablespoons chopped fresh rosemary leaves
  • 2 teaspoons chopped fresh thyme leaves
  • 1 teaspoon chopped fresh tarragon leaves
  • 16 small Yukon Gold potatoes
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground pepper

Directions

  1. Heat oven to 400°F.
  2. In small saucepan, over medium-low heat, melt butter. Add garlic and herbs and cook 2 minutes or until fragrant.
  3. Make ⅛-inch slices in top of potatoes, making sure not to cut through. Place potatoes in 13-x 9 inch baking pan. Spoon butter mixture over potatoes. Sprinkle evenly with salt and pepper. Bake 40 minutes or until tender. Serve with Horseradish Cream Sauce, if desired.
  4. Horseradish Cream Sauce: Stir 1 tablespoon prepared horseradish into 1 cup sour cream. Season with salt to taste.

RECIPE NUTRITION INFORMATION

Per Serving

Calories340

Protein6g

Carbohydrates54g

Fiber8g

Sugars4g

Fat12g

Cholesterol30mg

Sodium260mg

Saturated Fat7g

REVIEWS OF THIS RECIPE

Garlic-Herb Roasted Hasselback Baby Potatoes