Garlicky Hasselback Potatoes
The crunch, the herbs, the garlic on these Hasselback Potatoes make this an excellent side dish either in the oven or on the BBQ. However, personally, I could quite frankly make this a meal on its own. They are the best potatoes that I have ever had, and even my partner said that these were his favourite way. What’s also great is that they are versatile enough that they make for an excellent as a BBQ season recipe.
I had some baby potatoes that had been lingering around the fridge, a “tree” of basil and a “bush” of parsley, and was wondering what to do with them. I had seen this recipe a while back, and it seemed delicious but never got around to trying it. This was the perfect occasion to do so. Oh boy was I right! These Hasselback Potatoes are dangerously addictive! Although you can easily just eat these on their own, these are also great on the BBQ with some Vegan Walnut-Portobello Mushroom Burgers.
Garlic or not they taste great
I like my potatoes garlicky. If you are a big fan of garlic like I am, you should try it as is. However if you don’t like to have too much garlic either if you are on a FODMAP diet or you simply don’t care much for having the garlic breath afterwards, you can easily just hold back on it. I have tried them both ways, obviously I love garlic a lot but they are still so tasty without.
BBQ Hasselback Potatoes
These also work great on the barbecue. Prepare your Hasselback potatoes as you normally would but instead of putting them on a cooking sheet, simply wrap up the potatoes in foil and make a sort of tent with them, sealing the edges. Cook them for the same amount of time you would in the oven 35-45 minutes.
Mini Garlicky Hasselback Potatoes
- 1 1/2 lbs baby potatoes
- 1/3 cup olive oil, plus extra for serving
- 1/4 cup fresh basil, minced
- 1/4 cup fresh parsley, minced
- 3-4 cloves garlic, finely grated (optional 5-6 extra cloves in their casing)
- Salt to taste
- Pepper to taste
- Preheat oven to 425F. Line a baking sheet with parchment paper.
- Using a paring knife, make crosswise cuts in each potato, about 1/8-inch apart, stopping before the bottom. Place on the baking sheet.
- In a mixing bowl, combine basil, garlic, olive oil and parsley.
- With a spoon, pour some of the mix on top of the potatoes and using the edge of the spoon to wedge the herbs into the creases of the potatoes. Sprinkle salt and pepper.
- Place into oven and bake for approximately 35-45 minutes.
- Let cool a minute or two and drizzled with olive oil. Enjoy!
- Arrange potatoes on a large piece of aluminum foil.
- Loosely cover/tent the potatoes with a second sheet of aluminum foil, crimping the two pieces of foil together along the edges to create a seal.
- Make sure your BBQ is heated at 425ËšF. Place foil packet in your grill and cook for 35-45 minutes.
- Remove foil packet from the grill and open the sealed edges to let out the steam. Be very careful the steam is very hot.
- Serve immediately.