Garlic Butter Hasselback Potatoes
Ingredients
The potatoes
-
1
lb
baby potatoes, yellow or red, washed and rinsed
The garlic butter mixture
-
4
tablespoons
salted butter, melted
-
1
head
garlic, separated, skin-on
-
1
teaspoon
garlic powder
-
1
pinch
salt
-
3
dashes
ground black pepper
-
1
tablespoon
chopped parsley
Instructions
- Preheat the oven to 400°F (207°C).
- Place each potato on a wooden spoon and cut horizontal slits into the potatoes.
- In a small bowl, combine the butter, garlic, garlic powder, salt, black pepper, and parsley, and stir to mix well.
- Toss the potatoes with the garlic butter mixture until they are well coated.
- Brush the garlic butter inside the slits of the potatoes.
- Transfer the potatoes to a cast-iron pan or roasting pan.
- Roast the potatoes for 20 minutes, then turn them over and baste with the garlic butter mixture in the pan.
- Roast for an additional 20 minutes.
- Remove from the oven and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
193
Total fat
11g
Total carbohydrates
21g
Total protein
2g
Sodium
117mg
Cholesterol
30mg
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