Mini Hasselback Potatoes
These Mini Hasselback Potatoes are an all-time favorite way to enjoy baked potatoes. They are crispy and infused with butter and garlic.
- 30 small new potatoes
- ½ cup butter melted
- 2 teaspoons minced garlic
- 1 teaspoon dried parsley
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Cut slits two-thirds of the way into each potato around ¼ inch apart. You can use skewers or a wooden spoon handle to help keep the knife from slicing all the way through the potatoes.
Stir together the butter, garlic, and parsley.
Place potatoes onto the baking sheet and brush garlic butter over each potato. Season with salt and pepper.
Bake potatoes for 20 minutes, then remove potatoes from the oven and baste again with garlic butter.
Continue to bake for an additional 10 to 15 minutes, until potatoes are cooked through. Remove potatoes from the oven and baste again before serving.
Calories: 423kcal | Carbohydrates: 59g | Protein: 7g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 166mg | Potassium: 1425mg | Fiber: 7g | Sugar: 3g | Vitamin A: 574IU | Vitamin C: 67mg | Calcium: 48mg | Iron: 3mg