This method produces a crispy texture on the outside and tender on the inside. I used fingerling potatoes as it cooks faster due to the size and long shape, but you can use baby potatoes.
To cut potatoes - Place the potato between two chopsticks and use a knife to slice through the potato. The chopsticks will prevent the knife from going all the way through.
To infuse garlic flavors, I first sautéed garlic in oil in a cast iron skillet and tossed in the potatoes before placing in the oven. Using an oven proof skillet makes it convenient for serving as well. If you don’t have an oven proof skillet, add all ingredients on baking sheet and roast as directed.
Hasselback Potatoes
Ingredients
1 pound fingerling potatoes, sliced
2 Tablespoons olive oil ( more as needed)
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1-2 sprigs fresh rosemary or other herbs desired
1-2 Tablespoon butter ( optional)
Directions
Preheat oven to 400 degrees F.
Slice the potatoes crosswise but not all the way through.
Heat oil in a cast iron skillet or any oven proof skillet. Add garlic and sauté for 30 seconds. Add potatoes and toss together, adding more oil if needed. Add salt, pepper, garlic powder and herbs and sauté for a couple of minutes.
Transfer the skillet to the oven and roast for 30 minutes or until the potatoes are tender.
Optional- last few minutes of baking: Add some butter and toss together
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