Description
These Garlic Herb Hasselback Yukon Gold Potatoes feature crispy edges and buttery, flavorful layers, making them a perfect side for any meal.
Ingredients
- Yukon Gold Potatoes: About 7-8 large
- Olive Oil: 2 tablespoons
- Salt: 1 ¾ teaspoons
- Black Pepper: to taste
- Melted Salted Butter: 6 tablespoons
- Garlic: 4 finely minced cloves
- Dried Thyme: ¾ teaspoon
- Dried Rosemary: ¾ teaspoon
- Chicken Broth: ½ cup
- Fresh Parsley: (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Rinse and dry potatoes, then slice thinly without cutting through.
- Drizzle olive oil and sprinkle salt and black pepper over potatoes, ensuring seasoning gets into cuts.
- Mix melted butter, minced garlic, thyme, and rosemary; pour over potatoes.
- Pour chicken broth into baking dish; place potatoes upright and bake for 45-50 minutes until tender and golden.
- Let rest for 5 minutes, then garnish with chopped parsley.
Notes
Ensure not to slice too deep to keep potatoes intact.
Let melted butter cool slightly before adding garlic to avoid cooking it too quickly.
Check for doneness by piercing the thickest part with a fork.
Nutrition
- Serving Size: 1 potato
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg