Finding the most delicious side dishes can be hard sometimes. Some of our most loved side dishes come in the form of a potato. If you are looking for a side dish that is rich, flavorful, and super easy to make these garlic Hasselback potatoes are a great choice!
Hasselback potatoes were introduced in Sweden in the 1940s. They would slice the potatoes to the bottom without slicing all the way through to resemble an accordion. It’s super easy to do and the end result is a pretty amazing and filling side dish!
Different ways to season Hasselback Potatoes
In this dish, I seasoned them very simple and they turn out flavorful and great! If you are looking for some other ways to season Hasselback potatoes check out some of these options.
- I use basil in this recipe, but you can other herbs like thyme, oregano, rosemary, or Mexican spices like cumin or coriander.
- In the last 15 minutes of baking, you can add cheese like parmesan feta, or your favorite cheese!
- You can add spices like paprika, cayenne, or lemon zest!
- I use olive oil to infuse the fresh garlic in this recipe, but you could also use butter. If you do use salted butter you may want to reduce the amount of salt you add.
- You can top the potatoes after they come out of the oven with toppings like green onions, sour cream, guacamole, or bacon crumbles.
Are potatoes healthy?
Most of us don’t think about potatoes being healthy. Potatoes have health benefits!
- They are rich in vitamin C, copper, and manganese.
- High in dietary fiber which is important in weight management.
- Good source of iron and potassium.
- Potatoes are good food for athletes.
- Potatoes are high in B6 which is good for balancing mood.
Looking for other delicious potato recipes? Check out these Garlic & Herb Potato Stacks!
Looking for ways to use up leftover potatoes these Mashed Potato Pancakes are amazing!
Garlic Hasselback Potatoes
Ingredients
- 5 medium size potatoes I use russet
- ⅓ cup olive oil plus one tablespoon for the bottom of the pan
- ½ teaspoon black pepper
- ¾ teaspoon pink salt or sea salt
- ½ teaspoon dried basil
- 3 large garlic cloves grated
- 2 tablespoon fresh chopped parsley optional
Instructions
- Pre-heat oven to 415.
- Drizzle a tablespoon of olive oil in the bottom of your baking dish and set aside.
- Wash the potatoes and slice thin slices down the potato without going all the way through. (like pictured above)
- In a small saucepan over low heat warm olive oil, salt , pepper, and basil. Grate garlic into the oil. Heat for a couple of minutes to infuse olive oil then turn the heat off and set aside.
- Place sliced potatoes into prepared pan and spoon half of the olive oil mix on top of the potatoes into the slices.
- Cover the potatoes with aluminum foil and bake at 415 for 45 minutes.
- Remove potatoes from the oven, uncover and spoon the remaining olive oil mix onto the potatoes.
- Increase oven temperature to 425 and back up to 30 minutes to brown.
- Depending on how big your potatoes are you may want to cook less or more time. Insert a knife and make sure your potatoes are done all the way through.
- Remove from the oven and spoon olive oil from the bottom of the pan onto the tops of the potatoes.
- Top with fresh parsley and serve!
Notes
