This post may contain affiliate or referral links. Read more about this in our disclosure policy.
If you want to ramp up your potatoes without a lot of effort, you need to add Hasselback Potatoes with Garlic and Herbs to your menu!
Want another side dish that’s as yummy as Hasselback Potatoes with Garlic and Herbs? Try out this skillet mushroom and asparagus recipe, it’s SO good!
What you need
- 5 to 6 Russet Potatoes (about 1.5 lbs.), scrubbed clean
- ½ stick unsalted butter
- 3 tablespoon of extra virgin olive oil
- 4 large cloves of garlic, thinly sliced
- 4 sprigs of fresh Thyme
- 2 sprigs of Rosemary
- ¼ cup finely chopped Parsley
- 5 to 6 slices of sharp Cheddar cheese, cut into thin strips
- Salt and pepper to taste
How to make Hasselback Potatoes with Garlic and Herbs
Preheat the oven to 425. In a small skillet, warm the extra virgin olive oil over medium heat. Add the butter and the sliced garlic.
Once the butter stops foaming, add the fresh thyme and rosemary. Take it off the heat and let the garlic and herbs steep till the butter/oil mix is at room temperature.
Add the chopped parsley and mix well. The herb sauce is ready.
Place 2 wooden chopsticks or spoons on opposite long sides of 1 potato on cutting board. Cut the potato into thin slices about ¼ inch thick, without cutting through the bottom. The chopsticks or spoons will keep you from cutting all the way through the potato. Repeat with the remaining potatoes.
Season the potatoes liberally with salt and pepper, making sure each slice gets a bit of seasoning.
Insert the cheese strips into the potato slices.
Place the potatoes in a cast iron skillet or a baking dish.
Generously brush each potato with the prepared herb sauce, trying to get the butter-oil mix in-between the slices.
Bake for 40 minutes or till the potatoes is fork tender.
Baste the potatoes with more herb sauce and broil for 2 minutes till the edges are crispy.
Serve hot as a side to steak, baked chicken or fish – they’d be perfect!
Things to know
- Keeping the skin on the potatoes gives a nice rustic look to the Hasselback potatoes and the crispy potato skin is delicious. But if you wish, you can peel off the skin. If keeping the skin on, make sure the potatoes are thoroughly washed and scrubbed cleaned.
- This recipe is gluten free, grain free, clean eating and Whole 30 compliant. It is low carb dinner option when paired with a leafy salad and high-quality lean protein like baked chicken breast or fish.