- 1 pound baby potatoes (washed and rinsed)
- 2 tablespoons salted butter (melted)
- 2 tablespoons olive oil
- 4 cloves garlic (finely minced)
- 1 pinch salt
- 1 pinch cayenne pepper
- 3 dashes ground black pepper
- chopped parsley (for garnishing)
|Calories190Calories from Fat120|
|% DAILY VALUE|
|Calories from Fat120|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
gino mac 6 months ago
it was goooood. used avocado oil instead of olive.
Aimee K. a year ago
The potatoes turned out crispy on the outside but soft in the inside. My family enjoyed it, including the kids. The only thing I didn't like was that the garlic seemed to get almost too brown almost burnt. If I make this again maybe I should cut the garlic even smaller than I did.
Lisa 2 years ago
My husband and I both loved this recipe. Best potato recipe so far for us. Definitely a keeper.
Keegan Quick 2 years ago
Excellent Yummly Will make again
Karl 2 years ago
Simple and yummy. It also travels really well.
Theresa G. 2 years ago
These had a great flavor. However, I thought hasselback slicing was not necessary. Next time I will just use slices or cut them in half. I also think garlic powder would be just as good as fresh garlic as fresh tends to burn.
Louise S. 3 years ago
Love these! They get so crisp and yummy! Made double portion of the butter mix. Next time I will sprinkle with spring onion. I made it with small asparagus potatoes. Fantastic! A keeper
Rachel T. 3 years ago
Yum! I hadn't ever heard of cutting potatoes up like this until just recently and I'm so glad I tried this recipe. I think the potato cutting is a bit finicky, though, so I may only do it when I'm feeling fancy. I definitely used more seasonings and garlic, but it was so good.
Nina Sara 3 years ago
The potatoes were delicious! This recipe was the best out of a few other recipes. I would definitely make them again!
Lala Lala 3 years ago
These garlic potatoes are amazing! I will definitely never eat plain potatoes. We added a bit more garlic, and it was perfect. I would love to make these again.
Kenneth H. 3 years ago
I have been roasting potatoes for years and did not think there was anything else to learn. I was wrong. Cutting the potatoes hasselback-style was a brilliant idea! Totally elevated this dish. Potatoes were very tender and coated in the sauce. Just as tasty the next day. This is my new go-to way to roast potatoes.