Hasselback Baby Potatoes

50 mins
Serves 20
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Directions

  1. 1Place the potatoes between two chopsticks and slice them thinly without cutting all the way through.
  2. 2Place the potatoes between two chopsticks and slice them thinly without cutting all the way through.
  3. 3Place the potatoes between two chopsticks and slice them thinly without cutting all the way through.
  4. 4Parboil potatoes in salted water for 5–7 minutes, then drain and set aside.
  5. 5Parboil potatoes in salted water for 5–7 minutes, then drain and set aside.
  6. 6Parboil potatoes in salted water for 5–7 minutes, then drain and set aside.
  7. 7In a small pan, cook 3–4 finely chopped garlic cloves, a handful of parsley, 2 tablespoons of butter, and 2 tablespoons of vegetable oil over low heat for 5 minutes.
  8. 8In a small pan, cook 3–4 finely chopped garlic cloves, a handful of parsley, 2 tablespoons of butter, and 2 tablespoons of vegetable oil over low heat for 5 minutes.
  9. 9In a small pan, cook 3–4 finely chopped garlic cloves, a handful of parsley, 2 tablespoons of butter, and 2 tablespoons of vegetable oil over low heat for 5 minutes.
  10. 10In a mixing bowl, combine 3 tablespoons vegetable oil, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon gochugaru, 1 teaspoon oregano, and salt to taste.
  11. 11In a mixing bowl, combine 3 tablespoons vegetable oil, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon gochugaru, 1 teaspoon oregano, and salt to taste.
  12. 12In a mixing bowl, combine 3 tablespoons vegetable oil, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon gochugaru, 1 teaspoon oregano, and salt to taste.
  13. 13Toss the par-boiled potatoes in the seasoning mixture until well coated.
  14. 14Toss the par-boiled potatoes in the seasoning mixture until well coated.
  15. 15Toss the par-boiled potatoes in the seasoning mixture until well coated.
  16. 16Arrange the potatoes on a baking tray and bake in a preheated 400°F (200°C) oven for 20–25 minutes.
  17. 17Arrange the potatoes on a baking tray and bake in a preheated 400°F (200°C) oven for 20–25 minutes.
  18. 18Arrange the potatoes on a baking tray and bake in a preheated 400°F (200°C) oven for 20–25 minutes.
  19. 19Remove from the oven, brush generously with the garlic butter, and bake for an additional 20–25 minutes until crispy and golden.
  20. 20Remove from the oven, brush generously with the garlic butter, and bake for an additional 20–25 minutes until crispy and golden.
  21. 21Remove from the oven, brush generously with the garlic butter, and bake for an additional 20–25 minutes until crispy and golden.

Ingredients

  • 20 baby potatoes
  • 20 baby potatoes
  • 20 baby potatoes
  • 3 tbsp vegetable oil
  • 3 tbsp vegetable oil
  • 3 tbsp vegetable oil
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp gochugaru (Korean chili flakes)
  • 1 tsp gochugaru (Korean chili flakes)
  • 1 tsp gochugaru (Korean chili flakes)
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 to taste salt
  • 1 to taste salt
  • 1 to taste salt
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful parsley
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp vegetable oil
  • 2 tbsp vegetable oil
  • 2 tbsp vegetable oil

Equipment

ChopsticksKnifePotMixing bowlBaking traySmall pan