Garlic Butter Hasselback Potatoes with Roasted Garlic
By Miles Carr
Prep
20 min
Cook
50 min
Total
70 min
Servings
4
Level
Medium
Choose Charlotte potatoes, 2.5 inches long, to prepare garlic butter hasselback potatoes. Hasselback-style cuts on small potatoes will brown well in the oven and hold garlic butter you spoon over the potatoes when serving.
I wrap individual garlic bulbs in aluminum foil. I serve the potatoes on a full sheet pan. Putting potatoes and garlic on the same sheet pan saves on dishwashing, though I space the potatoes to avoid steaming the cut surfaces and to allow easier application of oil with a brush.
Slicing takes time: Cut potatoes 1/16 to 1/8 inch thick without cutting all the way through and place them cut side up on a baking sheet. I drizzle oil left in the bowl over the potatoes on the sheet; oil will run down into the cuts and help the potatoes brown more.
The butter should be softened but not fully melted, as this will cause the other ingredients in the bowl to separate. The butter soaks into the slits when added to warm potatoes. I offer this recipe as a side dish to accompany other main dishes. It can also be offered as an appetizer on a platter with the tops of the potatoes turned up to show their browned appearance.
Why you'll love this recipe
- 1Small potatoes are ideal for use with small fans to achieve a brown color on the narrow edges of the potatoes.
- 2Two garlic bulbs provide enough garlic for roasting to make a garlic paste for four people.
- 3Olive oil is brushed on the chicken before roasting, and more olive oil is brushed on the tops of the chicken after baking.
- 4Parsley makes green flecks in the buttered potatoes, which are a golden color.
- 5Large baby potatoes can be substituted for Charlotte potatoes.
Ingredients
- •2 bulbs garlic
- •1 kg small potatoes (2 lb, such as Charlotte potatoes)
- •3 tbsp olive oil
- •½ tsp salt (plus a pinch for the garlic butter, to taste)
- •¼ tsp black pepper (plus a pinch for the garlic butter, to taste)
- •90 g butter (6 tbsp, softened but not fully melted)
- •2 tbsp fresh parsley (very finely diced)
Instructions
- 1
Preheat the oven to 200C/390F.
- 2
Slice the tops from the garlic bulbs to expose the cloves, drizzle with a little olive oil, and wrap each bulb in foil.
- 3
Cut very thin 1/16 to 1/8 inch slices across each potato without cutting all the way through.
- 4
Toss the potatoes in a large mixing bowl with 3 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
- 5
Arrange the potatoes cut-side-up on a large baking tray, leaving space between them.
- 6
Use a brush to gather the oil left in the bowl and brush it over the potato tops.
- 7
Add the wrapped garlic bulbs to the tray and roast for 30 minutes.
- 8
Remove the tray and brush the potatoes with any excess oil in the tray, tipping it slightly if needed.
- 9
Check the garlic and lower the oven heat slightly to 180C/350F if it is browning too quickly.
- 10
Roast for another 15 to 20 minutes, until the potatoes are deep golden and crispy and the garlic is very soft, light golden, and sticky.
- 11
Squeeze the roasted garlic into a small bowl with the butter, parsley, and a pinch of salt and black pepper to taste.
- 12
Mix the garlic butter and check the seasoning.
- 13
Spread the butter over the potatoes while they are hot.
FAQ
Nutrition (per serving)
458
Calories
5.89g
Protein
28.67g
Fat
46.9g
Carbs
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