Garlic Hasselback Potatoes
These flavorful baked potatoes are crispy on the outside and soft on the inside!
Servings: 5 people
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
Check out the post for other topping ideas!