Garlic-Roasted Hasselback Potatoes | Recipes

Garlic-Roasted Hasselback Potatoes

Recipe - Welcome

Garlic-Roasted Hasselback Potatoes

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

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.
On a cutting board, cut the garlic and parsley together. Add the salt and pepper and chop fine.
Place the mixture in a bowl and stir in the olive oil, butter and lemon juice.
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.
Roast the potatoes for 1 hour, basting again after 30 minutes. Before serving, sprinkle with cheese. Serve immediately after roasting.

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Prep Time

90 minutes

Cook Time

Servings

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Makes 0 servings

4 large Yukon gold potatoes

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6 cloves garlic

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2 tablespoons fresh Italian parsley

Fresh Parsley - 1 Each

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1/2 teaspoon flake sea salt

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1/2 teaspoon cracked black pepper

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1/4 cup extra virgin olive oil

Brookshire's Extra Virgin Olive Oil - 17 Each

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$9.99 was $11.49$0.59 each

4 tablespoons butter, room temperature

Challenge Butter Butter, Salted - 4 Each

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$5.99 was $6.49$1.50 each

1 tablespoon lemon juice

Brookshire's 100% Lemon Juice - 32 Fluid ounce

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$2.99$0.09/fl oz

1/4 cup Parmigiano Reggiano cheese, grated

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Directions

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.
On a cutting board, cut the garlic and parsley together. Add the salt and pepper and chop fine.
Place the mixture in a bowl and stir in the olive oil, butter and lemon juice.
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.
Roast the potatoes for 1 hour, basting again after 30 minutes. Before serving, sprinkle with cheese. Serve immediately after roasting.