Hasselback potatoes - This method gets flavor into the potato and produces a crispy texture on the outside, and tender on the inside. Additional benefits of cutting thin slices into the potatoes - looks fancier and makes them cook faster.
I used fingerling potatoes as it cooks faster due to the size and long shape. But you can use baby potatoes.
The trick to cutting the potatoes - Place each potato between two chopsticks and use a knife to slice through the potato – the chopsticks will prevent the knife from going all the way through.
To infuse garlic flavors, I first sautéed garlic in oil in a cast iron skillet and tossed in the potatoes before placing in the oven. Using an oven proof skillet makes it convenient for serving as well.
If you don’t have an oven proof skillet, add all ingredients on baking sheet and roast as directed.
1 pound fingerling potatoes, sliced
2 Tablespoons olive oil ( more as needed)
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1-2 sprigs fresh rosemary or other herbs desired
1-2 Tablespoon butter ( optional)
Preheat oven to 400 degrees F.
Slice potatoes crosswise but not all the way through.
Heat oil in a cast iron skillet or any oven proof skillet. Add garlic and sauté for few minutes.
Add in potatoes and toss together, adding more oil if needed to coat potatoes. Add salt, pepper, garlic powder and herbs and sauté for couple of minutes. Transfer skillet to the oven and roast for 30 minutes or until potatoes are tender.
Optional- last few minutes of baking: Add some butter and toss together