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Hasselback Mini Potatoes
Hasselback Mini Potatoes
- Recipe Submitted by maryjosh on 01/23/2019
Ingredients List
- 2 lbs. mini potatoes
- 2 Tbsp olive oil
- 1 tsp flaked salt
- Freshly ground pepper
- 1/2 tsp fresh thyme leaves
- 6 cloves garlic peeled and lightly smashed with the back of a knife
- Fresh thyme sprigs
Directions
Preheat oven to 425F. Line a baking sheet with parchment paper. Set aside.
Cut mini potatoes hasselback style, by making thin slices in the potatoes, cutting almost, but not all the way through the potato. *Tip: Use two chopsticks placed on either side of the mini potato as a cutting guide to prevent cutting all the way through the potatoes!
Place hasselbacked potatoes in a large bowl. Drizzle with olive oil and sprinkle with flaked salt. Add some freshly ground pepper and the fresh thyme leaves. Toss to combine and coat the potatoes.
Arrange coated potatoes in an even layer, cut side up, on the prepared baking sheet. Bake in preheated oven for 30 minutes. Remove from oven. Add garlic cloves and fresh thyme sprigs. Return to oven and roast an additional 25-30 minutes, or until golden brown.
Cut mini potatoes hasselback style, by making thin slices in the potatoes, cutting almost, but not all the way through the potato. *Tip: Use two chopsticks placed on either side of the mini potato as a cutting guide to prevent cutting all the way through the potatoes!
Place hasselbacked potatoes in a large bowl. Drizzle with olive oil and sprinkle with flaked salt. Add some freshly ground pepper and the fresh thyme leaves. Toss to combine and coat the potatoes.
Arrange coated potatoes in an even layer, cut side up, on the prepared baking sheet. Bake in preheated oven for 30 minutes. Remove from oven. Add garlic cloves and fresh thyme sprigs. Return to oven and roast an additional 25-30 minutes, or until golden brown.
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