Garlic Butter Hasselback Potatoes – Perfectly tender hasselback potatoes prepared with delicious garlic butter and a sprinkle of cheese.
Garlic Butter has got to be the butter of the Gods. ❤ And it’s been way too long since we last discussed it ➡ Garlic Butter and Soy Sauce Smashed Potatoes.
But let me wish you a very happy Friday! Hoping your weekend ahead is filled with couch lounging and beer/wine drinking. 🍻
Today we’re talking about little taters of garlicky buttery heaven, and the rate of their survival as leftovers will be about 0%. You can count on that.
Sidebar: Newest butter-study suggests that butter ain’t bad at all! In moderation, it’s actually a good thing. Saturated fat is in fact better than processed carbs. Read the Time’s article here.
Also? Remember when they told us that avocados were bad for you? And eggs? Yeah…
ANYWHO! Potatoes and garlic and butter and cheese. Have just one and be done. Or at least try to be done.
These hasselback potatoes take a little bit of work in the prep department, but with just one little trick, you should get ’em all done in just a few minutes. Since you need to keep the potato intact, without cutting all the way through, I am going to suggest you take two wooden chopsticks, place the potato in between the two, and then start to cut. Once you hit the chopsticks, stop.
In the meantime, you’ll want to prepare your garlic butter and brush it over the taters before they meet the oven. Another suggestion is to sprinkle the potatoes generously with salt and pepper. I don’t know if it’s just me, and please know that I’m not into salty foods at all, but in potatoes? The more salt, the better. I don’t really like the taste of potatoes which is why I don’t eat them very often, but when I do, salt is my bestie.
Now meet your results ⤴⤴⤴ 😻😻😻
So many flavors going on there. I’d love to have those for a meal alone. And the texture is spot on, too! Easter side dish, perhaps? WHY NOT!? Serve it with my Balsamic Braised Lamb Shanks! YES! LET’S DO THAT! ☺
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
- 6 small russet potatoes , scrubbed, rinsed and dried (do not peel)
- 5 tablespoons unsalted butter
- 5 garlic cloves , minced
- salt and fresh ground pepper , to taste
- Italian shredded cheese , optional
- fresh chopped parsley
- Preheat oven to 425F.
- Grease a rimmed baking sheet with cooking spray and set aside.
- Place a potato between 2 chopsticks.
- Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the chopsticks will prevent you from slicing the potato all the way through.
- Repeat with the remaining potatoes and transfer them to the prepared baking sheet. Set aside.
- Melt butter over medium-heat in a large nonstick skillet or pan.
- Add garlic and cook for 2 to 3 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic.
- Brush the prepared garlic butter over the potatoes, making sure to get in between all the slices.
- Bake for 35 minutes, or until tender and crisp.
- Sprinkle with cheese and bake for 5 more minutes.
- Remove from oven, garnish with parsley, and serve.
WW SMART POINTS: 8