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- 4 medium-sized russet potatoes - 4 tablespoons olive oil - 4 cloves garlic, minced - 2 teaspoons fresh rosemary, finely chopped - 2 teaspoons fresh thyme, finely chopped - 1 teaspoon sea salt - ½ teaspoon black pepper - 2 tablespoons grated Parmesan cheese (optional) - Fresh parsley for garnish For these Garlic Herb Hasselback Potatoes, you start with four medium russet potatoes. They are great for baking. Next, you need four tablespoons of olive oil. This oil gives a rich flavor and helps the potatoes crisp up. You will also need four cloves of minced garlic. Garlic adds a tasty punch to the dish. Fresh herbs are key too. You will need two teaspoons of finely chopped rosemary and two teaspoons of finely chopped thyme. These herbs brighten the flavor. Add one teaspoon of sea salt and half a teaspoon of black pepper for seasoning. If you want extra flavor, consider adding two tablespoons of grated Parmesan cheese. This is an optional step but adds a nice touch. Finally, some fresh parsley for garnish makes the dish look lovely. Gather all these ingredients, and you’re ready to create a side dish that will impress anyone! - Preheat your oven to 425°F (220°C). - Line a baking sheet with parchment paper. - Wash and scrub the potatoes well to remove dirt. - Dry the potatoes using a kitchen towel. - In a small bowl, mix the olive oil, minced garlic, chopped rosemary, and chopped thyme. - Add the sea salt and black pepper. Stir well to combine. - Take a sharp knife and make vertical slits in each potato. - Space the cuts about 1/8 inch apart. - Don’t cut all the way through; leave about 1/4 inch at the bottom. - Place the potatoes on the baking sheet. - Brush the garlic herb oil mixture generously over each potato. - Make sure some oil seeps into the slits. - Bake for 45-50 minutes until they are crispy outside and tender inside. - If using Parmesan cheese, sprinkle it on top in the last 10 minutes of baking. - Once done, remove from the oven and let cool a bit. - Garnish with fresh parsley before serving. When making Hasselback potatoes, uniform slicing is key. To slice evenly, place a wooden spoon on each side of the potato. This will stop your knife from cutting all the way through. Aim for slits about 1/8 inch apart. This creates nice gaps for flavor. To ensure even coating of the oil mixture, use a brush. Dip it into the garlic herb oil and apply it generously. Brush over the tops and let some seep into the slits. This way, every bite will be full of taste. You can boost the flavor with more herbs or spices. Try adding some fresh basil or chives for a fresh kick. A sprinkle of smoked paprika adds a nice depth. If you love heat, a pinch of red pepper flakes works well. Using Parmesan cheese can elevate your dish. For best results, add it during the last ten minutes of baking. This allows it to melt and get crispy. Remember, fresh grated cheese melts better than pre-packaged. Baking time can change with the size of your potatoes. If your potatoes are larger, add about 10 minutes to the total bake time. Start checking them at 50 minutes. To check for doneness, use a fork. It should easily pierce through the potato. If it feels firm, give it more time. You want them soft inside and crispy outside. {{image_2}} You can use more than just russet potatoes. Other great options include Yukon Gold and red potatoes. Each type offers a different taste and texture. Yukon Golds are creamy and buttery. Red potatoes provide a waxy feel, perfect for this recipe. Another fun twist is using sweet potatoes. Their natural sweetness contrasts nicely with garlic and herbs. Roast them the same way, and you’ll have a colorful and tasty dish. If you want a garlic-free version, try using onion powder instead. It gives a nice flavor without the garlic. For a vegan option, skip the cheese or use a vegan alternative. Nutritional yeast can add a cheesy taste while keeping it plant-based. You can also swap out the herbs. Try using oregano or basil for a different flavor. Just remember to chop fresh herbs finely. Dried herbs work, too, but use less since they are more potent. After baking, you can add fun toppings. Crumbled bacon or crispy onions give a nice crunch. A dollop of sour cream or Greek yogurt adds creaminess. Freshly chopped chives or green onions will brighten the dish. For a spicy kick, sprinkle some red pepper flakes on top. You can always mix and match to find your perfect combo. Let your creativity shine, and enjoy customizing your Garlic Herb Hasselback Potatoes! To keep your leftover Garlic Herb Hasselback Potatoes fresh, first let them cool. Place them in an airtight container. Store them in the fridge for up to three days. When you want to eat them again, reheat in the oven. This method helps keep the crispiness. Set your oven to 350°F (175°C) and bake for about 15-20 minutes. You can also use a microwave, but the texture may change. If you want to freeze these tasty potatoes, you can do it both ways. For freezing before baking, slice and prep the potatoes as usual. Brush them with the oil mixture, then wrap them tightly in foil. Place in a freezer bag and store for up to three months. For freezing after baking, cool them first. Then, wrap the baked potatoes in foil and place them in a freezer bag. They will last about two months. When thinking about shelf life, here are some quick notes. Fresh potatoes can last for several weeks in a cool, dark place. Olive oil stays good for about a year when stored properly. Garlic can last up to a month if kept in a cool spot. Fresh herbs like rosemary and thyme are best used within a week for peak flavor. Grated Parmesan cheese should be used within a week of opening for the best taste. To check if your potatoes are done, use a fork. Insert it into the potato. If it goes in easily, they are ready. The outside should be crispy, while the inside feels soft. This usually takes about 45 to 50 minutes at 425°F. Yes, you can prepare Hasselback potatoes in advance. Slice and season them, then cover with plastic wrap. Keep them in the fridge for up to a day. When you’re ready, bake them straight from the fridge. Just add a few extra minutes to the cooking time. Garlic Herb Hasselback Potatoes pair well with many dishes. Try serving them with roasted chicken or grilled steak. A fresh salad or steamed veggies also works great. For a cozy touch, serve them alongside creamy soups. These potatoes add flavor and style to any meal. You learned how to make Garlic Herb Hasselback Potatoes from scratch. With simple steps, you can transform common ingredients into a tasty dish. Remember to slice evenly and coat well for the best crunch. Don't shy away from experimenting with flavors or toppings, too. Whether you’re enjoying them fresh or saving leftovers, these potatoes shine at any meal. With all this, you now have the tools to impress your family and friends. Get cooking and enjoy your delicious creation!

Garlic Herb Hasselback Potatoes

Indulge in the perfect side with these Garlic Herb Hasselback Potatoes! Crispy on the outside and tender on the inside, these flavorful potatoes are drizzled with a savory garlic and herb oil mix, making them irresistible. Ideal for any meal, this simple recipe is sure to impress your guests. Click through to discover how to create this stunning dish that will elevate your dinner table!
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Ingredients
  

4 medium-sized russet potatoes

4 tablespoons olive oil

4 cloves garlic, minced

2 teaspoons fresh rosemary, finely chopped

2 teaspoons fresh thyme, finely chopped

1 teaspoon sea salt

½ teaspoon black pepper

2 tablespoons grated Parmesan cheese (optional)

Fresh parsley for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    Wash and scrub the potatoes thoroughly, then dry them with a kitchen towel.

      Using a sharp knife, carefully make vertical slits across each potato, about 1/8 inch apart. Be careful not to cut all the way through; leave about 1/4 inch at the bottom.

        In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, chopped thyme, sea salt, and black pepper.

          Place the potatoes on a baking sheet lined with parchment paper. Brush the garlic herb oil mixture generously over each potato, ensuring some seeps into the slits.

            Bake in the preheated oven for 45-50 minutes or until the potatoes are crispy on the outside and tender on the inside.

              If using Parmesan cheese, sprinkle it over the potatoes during the last 10 minutes of baking.

                Once done, remove from the oven and let them cool slightly. Garnish with fresh parsley before serving.

                  Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4