Garlic Butter Hasselback Potatoes

Ingredients

Main Ingredients

• 6 small Yukon Gold potatoes (about 1½‑inch diameter)
• 4 tablespoons unsalted butter, softened

Garlic Butter Mixture

• 3 cloves garlic, minced
• 2 tablespoons olive oil

Seasonings & Garnish

• 1 teaspoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme leaves
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons grated Parmesan cheese (optional)
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

Assembling & Baking

1. Season the slices. Gently fan each potato and brush the garlic‑butter mixture between every slice, making sure the butter reaches the base of each cut. This step guarantees flavor penetrates every layer.
2. Arrange on a sheet. Place the fanned potatoes on a parchment‑lined baking sheet, spacing them a little apart. Drizzle any remaining butter over the tops, then sprinkle with Parmesan if using.
3. Bake to golden perfection. Roast in a preheated 425°F (220°C) oven for 35‑40 minutes, turning once halfway through. The edges should be crisp and caramelized while the interior remains tender.
4. Finish with fresh herbs. Remove from the oven, let cool for two minutes, then scatter chopped parsley over the potatoes. The fresh parsley adds a pop of color and a bright herbal note.