Baked Hasselback Potatoes
Better than fries, garlic roasted potatoes that are crispy on the outside and tender on the inside.
Servings: 10
Ingredients
- 20 Small Russet Potatoes washed/scrubbed and pat dried
- 4 Garlic Cloves minced
- 4 Tbsp Butter or avocado oil melted
- 1 Tbsp Fresh Chopped Rosemary
- 1 Tsp Chili Flakes optional
- Sea salt and fresh ground black pepper
Instructions
- Preheat oven to 400F.
- Cut each potato into slices about 3 to 4 mm apart, without cutting through it, and place them on a baking tray.
- In a small bowl mix melted butter (or oil), with chili, garlic, and rosemary.
- Brush well the potatoes with the garlic butter mixture then season generously with salt and pepper.
- Bake in the preheated oven for 60-75 minutes or until golden brown and crispy on tops. (timing varies on the size of potatoes)
- Enjoy!
Video
Notes
- Storing: To store your leftover hasselback potatoes, place them in a sealed container in the fridge for up to 4 days. You may also freeze them for up to 3 months.
- Reheating: There are two ways to reheat your leftovers. Simply place them in a microwave-safe bowl and reheat in the microwave for 1-2 minutes until they are heated through, or rebake in a preheated oven at 350F for 6-8 minutes.
Nutrition
Calories: 320kcal | Carbohydrates: 61g | Protein: 7g | Fat: 5g | Sodium: 20mg | Potassium: 1426mg | Fiber: 4g | Sugar: 2g | Vitamin A: 60IU | Vitamin C: 19.7mg | Calcium: 46mg | Iron: 3mg