Mini Garlic Butter Parmesan Hasselback Potatoes
Delicious and easy side dish that comes together in no time. Crispy on the outside, soft on the inside, and flavorful throughout.
Servings 4 servings
- 2 lbs baby yukon potatoes, sliced hasselback style
- 1 1/2 tbsp olive oil
- salt and pepper, to taste
- 1/2 tsp garlic powder
- 1/4 cup butter, melted
- 1/4 cup parmesan cheese
- extra parmesan cheese
- freshly chopped parsley
Preheat oven to 425 degrees F. Spray or brush a baking sheet with oil.
Using a sharp knife, cut slits into each potato, approximately 1/8 of an inch apart, being careful not to slice all the way through. You can use a wooden spoon, chopsticks, or skewers on either side of the potato to help stop the knife from slicing all the way through. Whatever works easiest for you!
To a large mixing bowl, toss the potatoes with the olive oil, thoroughly coating each one.
Arrange the potatoes on the baking sheet.
Brush the melted butter over each potato and the sprinkle each with the salt, pepper, and garlic powder. Make sure to get in between the slices of the potatoes with the butter and seasonings.
Bake for 20 minutes. Remove to sprinkle with parmesan cheese. Return to the oven to bake for an additional 20-25 minutes, or until they are crispy on the outside and fork-tender on the inside.
Remove from the oven, sprinkle with more parmesan cheese and freshly chopped parsley. Serve immediately.
Serving: 1serving (1/2 lb serving) | Calories: 305kcal | Carbohydrates: 28g | Protein: 8g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 34mg | Sodium: 224mg | Potassium: 936mg | Fiber: 5g | Sugar: 0g | Vitamin A: 405IU | Vitamin C: 25.8mg | Calcium: 145mg | Iron: 7.4mg