These delicious Garlic-Herb Roasted Hasselback Baby Potatoes are a dream come true — lightly seasoned and roasted until crisp on the outside, and tender on the inside.
cloves garlic, sliced
tablespoons chopped fresh rosemary leaves
teaspoons chopped fresh thyme leaves
teaspoon chopped fresh tarragon leaves
small Yukon Gold potatoes
teaspoon kosher salt
teaspoon freshly ground pepper
Heat oven to 400°F.
In small saucepan, over medium-low heat, melt butter. Add garlic and herbs and cook 2 minutes or until fragrant.
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.
Horseradish Cream Sauce:
Stir 1 tablespoon prepared horseradish into 1 cup sour cream.
Season with salt to taste.