Garlic-Herb Roasted Hasselback Baby Potatoes
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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.
Total Time
1 Hour
Serving Size
8 Servings
1/2
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
1/2
teaspoon freshly ground pepper
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 1/8-inch slices in top of potatoes, making sure not to cut through.
4
Place potatoes in 13 x 9-inch baking pan.
5
Spoon butter mixture over potatoes.
6
Sprinkle evenly with salt and pepper.
7
Bake 40 minutes or until tender.
8
Serve with Horseradish Cream Sauce, if desired.
9
Horseradish Cream Sauce:
10
Stir 1 tablespoon prepared horseradish into 1 cup sour cream.
11
Season with salt to taste.
Calories
340
Protein
6g
Carbohydrates
54g
Fiber
8g
Sugars
4g
Fat
12g
Cholesterol
30mg
Sodium
260mg
Saturated Fat
7g
Product information not available.
