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Garlic-Roasted Hasselback PotatoesGarlic-Roasted Hasselback Potatoes
Garlic-Roasted Hasselback Potatoes
Garlic-Roasted Hasselback Potatoes
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Garlic-Roasted Hasselback Potatoes
00
Cook Time90 Minutes
Ingredients
4 large Yukon gold potatoes
6 cloves garlic
2 tablespoons fresh Italian parsley
1/2 teaspoon flake sea salt
1/2 teaspoon cracked black pepper
1/4 cup extra virgin olive oil
4 tablespoons butter, room temperature
1 tablespoon lemon juice
1/4 cup Parmigiano Reggiano cheese, grated
Directions
  1. Preheat oven to 375 degrees. Cut narrow slits across the potatoes leaving the bottom of the potato intact. Be careful not to cut all the way through.
  2. On a cutting board, cut the garlic and parsley together. Add the salt and pepper and chop fine.
  3. Place the mixture in a bowl and stir in the olive oil, butter and lemon juice.
  4. Place the potatoes on a foil-lined baking sheet. Brush the oil mixture over the potatoes and between the cuts on the potatoes. Save some for basting.
  5. Roast the potatoes for 1 hour, basting again after 30 minutes. Before serving, sprinkle with cheese. Serve immediately after roasting.
0 minutes
Prep Time
90 minutes
Cook Time
0
Servings

Shop Ingredients

Makes 0 servings
4 large Yukon gold potatoes
Not Available
6 cloves garlic
Not Available
2 tablespoons fresh Italian parsley
Fresh Parsley
Fresh Parsley - 1 Each
$0.99
1/2 teaspoon flake sea salt
Not Available
1/2 teaspoon cracked black pepper
Not Available
1/4 cup extra virgin olive oil
Brookshire's Extra Virgin Olive Oil
Brookshire's Extra Virgin Olive Oil - 17 Fluid ounce
$9.99 was $11.49$0.59/fl oz
4 tablespoons butter, room temperature
Challenge Butter, Salted
Challenge Butter, Salted - 4 Each
$6.99 was $7.49$1.75 each
1 tablespoon lemon juice
Brookshire's 100% Lemon Juice
Brookshire's 100% Lemon Juice - 32 Fluid ounce
$2.99$0.09/fl oz
1/4 cup Parmigiano Reggiano cheese, grated
Not Available

Directions

  1. Preheat oven to 375 degrees. Cut narrow slits across the potatoes leaving the bottom of the potato intact. Be careful not to cut all the way through.
  2. On a cutting board, cut the garlic and parsley together. Add the salt and pepper and chop fine.
  3. Place the mixture in a bowl and stir in the olive oil, butter and lemon juice.
  4. Place the potatoes on a foil-lined baking sheet. Brush the oil mixture over the potatoes and between the cuts on the potatoes. Save some for basting.
  5. Roast the potatoes for 1 hour, basting again after 30 minutes. Before serving, sprinkle with cheese. Serve immediately after roasting.