Garlic Hasselback Potatoes

by Carrie on January 13, 2011

I get bored very easily with potatoes. But yet we have them more often then not. I thought this was a fun different way to cook them. I didn’t think they were any more time consuming then mashed.

We thought these were a little bland but I think with a herb baked on top that would be solved. Maybe even some sour cream after baking. It was a fun change. And our daughter loved them and we could just cut off a piece and she would hand eat it.

Garlic Hasselback Potatoes (From: momofukufor2)

  • 9 mini new potatoes (I used Yukon golds)
  • 2 cloves of garlic, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon butter, cut into 9 tiny cubes
  • sea salt
  • freshly ground pepper

Preheat the oven to 400˚F. Grab a wooden spoon you’re not too fond of and place the potato in the spoon. Starting from one end of the potato, slice in 3 to 4 mm intervals. If the bowl of the spoon is deep enough, it will stop the knife from slicing all the way through the potato.

Slip several pieces of garlic into each potato and put the potatoes on a baking sheet. Drizzle with the olive oil and top each potato with a cube of butter. Season to taste.

Bake the potatoes for about 40 minutes or until the potato skin look crisp and the flesh feels soft. Enjoy hot!

© 2011, Carrie. All rights reserved.

{ 2 comments… read them below or add one }

1 Nikki (Pennies on a Platter) January 13, 2011 at 11:31 am

Joy the Baker just posted these, too! But, she added a pesto on top. Maybe that will help with the flavor? 🙂


2 Carrie January 13, 2011 at 3:48 pm

That sounds like a great idea, something I hadn’t thought of.


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