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Brueck's Mini Hasselback Potatoes

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Crisp-tender, garlicky, herb hasselback potatoes make for the perfect side dish! And they're mini so it makes for easy serving!


Yield: 4 servings 
Prep: 20minutes
Cook: 50minutes
Total: 1hour 10minutes

Ingredients
  • 1 ½ pounds petite gold potatoes
  • 6 tablespoons extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 1 ½ tablespoons minced fresh basil leaves
  • 1 tablespoon minced fresh chives
  • 1 tablespoon minced fresh parsley leaves
  • 1 clove garlic, finely grated

Instructions
  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Using a sharp knife, make crosswise cuts in each potato, about 1/8-inch apart, stopping about 1/4 inch from the bottom.
  3. Place potatoes in a single layer, cut side up, onto the prepared baking sheet. Drizzle with 2 tablespoons olive oil; season with salt and pepper, to taste.
  4. Place into oven and bake until tender and crisp, about 45-50 minutes.
  5. In a small bowl, combine remaining 4 tablespoons olive oil, basil, chives, parsley and garlic; season with salt and pepper, to taste.
  6. Serve potatoes immediately, drizzled with olive oil mixture.

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