Want extra crispy and intense flavour from your potatoes? Try these hasselback-style baby potatoes. Use chopsticks on either side of your potato to prevent your knife from cutting all the way through.
Yield: Makes about 4 cups.
October 08, 2019
One Pot, Few Ingredients, Make Ahead
Garlic Hasselback Baby Potatoes
2 tbsp salted butter
2 tbsp extra-virgin olive oil
3 cloves garlic, crushed
3 springs fresh thyme
1½ lb (0.75 kg) yellow baby potatoes
½ tsp dry mustard
½ tsp salt
½ tsp freshly ground pepper
3 tbsp chopped fresh parsley
Preheat oven to 425°F.
Working with one potato at a time, place potato in between chopsticks on a cutting board. Using chopsticks as a guide, thinly slice potato, being careful not to cut all the way through potato.
Melt butter with oil in a cast iron frying pan over medium heat. Add garlic and thyme. Cook, stirring, for 1 minute. Add potatoes, mustard powder, salt and pepper. Stir to combine.
Reduce heat to medium-low and cook, stirring occasionally, for 8 minutes. Remove from heat.
Bake until potatoes are tender when pierced with a fork and browned, about 15 minutes. Sprinkle with parsley and toss to combine.
Nutritional analysis per 1 cup serving:220 calories, 12.8 g fat, 2.9 g protein, 24.7 g carbohydrate, 3.9 g fibre, 363 mg sodium
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