Mini Hasselback Potatoes

Original cookbook page 114

Crisp-tender, garlicky, herb hasselback potatoes make for the perfect side dish! And they're mini so it makes for easy serving! From Damn Delicious.

Ingredients

• 1 1/2 pounds petite gold potatoes
• 6 tablespoons extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 tablespoons minced fresh basil leaves
• 1 tablespoon minced fresh chives
• 1 tablespoon minced fresh parsley leaves
• 1 clove garlic, finely grated

Instructions

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper
2. Using a sharp knife, make crosswise cuts in each potato, about 1/8-inch apart, stopping about 1/4 inch from the bottom
3. Place potatoes in a single layer, cut side up, onto the prepared baking sheet. Drizzle with 2 tablespoons olive oil; season with salt and pepper, to taste
4. Place into oven and bake until tender and crisp, about 45-50 minutes
5. In a small bowl, combine remaining 4 tablespoons olive oil, basil, chives, parsley and garlic; season with salt and pepper, to taste
6. Serve potatoes immediately, drizzled with olive oil mixture