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Mini Garlicky Hasselback Potatoes

Mini Garlicky Hasselback Potatoes

Prep Time 15 mins
Cook Time 35 mins
Course Main Course, Side Dish
Cuisine American
Servings 4


  • 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!
Keyword Dairy-Free, Gluten-Free, potatoes, Vegan