Description
These Garlic Herb Hasselback Yukon Gold Potatoes offer a perfect blend of crispy edges and tender insides, seasoned beautifully with garlic and herbs. They’re easy to make, visually stunning, and a delightful addition to any meal, whether casual or festive.
Ingredients
Scale
- 3 pounds Yukon Gold Potatoes
- 2 tablespoons Olive Oil
- 1 ¾ teaspoons Salt, divided
- ½ teaspoon Black Pepper
- 6 tablespoons Melted Salted Butter
- 4 Garlic Cloves, finely minced
- ¾ teaspoon Dried Thyme
- ¾ teaspoon Dried Rosemary
- ½ cup Chicken Broth
- Fresh Parsley, finely chopped, optional
Instructions
- Preheat the oven to 400°F (200°C) and prepare the Yukon Gold potatoes by washing and drying them.
- Make Hasselback cuts by placing a wooden spoon on each side and slicing the potatoes at ¼ inch intervals without cutting through completely.
- Mix melted butter, olive oil, garlic, thyme, rosemary, salt, and pepper in a bowl.
- Coat the potatoes with the garlic-herb mixture and place them on a parchment-lined baking sheet.
- Drizzle chicken broth around the potatoes, avoiding the tops.
- Roast in the oven for 50-60 minutes, basting every 15-20 minutes with the reserved butter mixture.
- Garnish with fresh parsley before serving and enjoy.
Notes
Select uniformly sized potatoes for even cooking.
Feel free to use fresh herbs instead of dried for a brighter flavor.
Leftovers can be stored in an airtight container for up to 3-4 days.
Nutrition
- Serving Size: 1 potato
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg