Ian’s favorite food is potatoes. Mashed potatoes, to be exact. This year for Valentine’s Day, I wanted to make him a steak dinner, but I wanted to elevate his beloved potatoes. For me, the fanciest a potato could look is a Hasselback potato. Hasselback potatoes are a Swedish-style baked potato with slits down the middle and fanned out. While baking, it maintains moisture throughout the potato but creates a much crisper texture along the top, creating an interesting juxtaposition of texture and flavor. They look really fancy and are incredibly easy to make.
Traditional Hasselback potatoes use normal russet potatoes, which I thought would be too big for this fancy feast, so I opted for mini gold potatoes. They cook faster and look so cute as a side dish to any dinner. I made so many that I ended up eating it as a main course for many meals after the fact. Oops.
Baby Hasselback Potatoes
- 1 1/2 lb mini gold potatoes
- 5 Tb of butter, divided
- 3 cloves garlic, finely minced
- 1 tsp dried basil
- 1 Tb dried parsley
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- Preheat oven to 425°F. Wash and dry the mini potatoes. Find a flat side of the potato to rest on. If there are no flat sides, slice off a tiny bit of the long-edge to create a flat resting surface. Using a sharp knife, make 1/8″ slits along the length of the potato, making sure to stop about 1/2″ from the bottom. Repeat for the rest of the potatoes. Gently fan out the potatoes and lay them on a baking sheet.
- Melt 2 Tb of butter in a microwave-safe dish. Brush each potato with a generous amount of butter, making sure the butter runs down the slits.
- Place the baking sheet in the preheated oven and set the timer for 45-55 minutes.
- Melt the remaining 3 Tb of butter, stir in minced garlic, basil, parsley, salt, and pepper. Brush on potatoes halfway through baking.
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