Hasselback Baby Potatoes
Directions
- 1Place the potatoes between two chopsticks and slice them thinly without cutting all the way through.
- 2Parboil potatoes in salted water for 5–7 minutes, then drain and set aside.
- 3In 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.
- 4In 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.
- 5Toss the par-boiled potatoes in the seasoning mixture until well coated.
- 6Arrange the potatoes on a baking tray and bake in a preheated 400°F (200°C) oven for 20–25 minutes.
- 7Remove 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
- 3 tbsp vegetable oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp gochugaru (Korean chili flakes)
- 1 tsp oregano
- 1 to taste salt
- 3 garlic cloves
- 1 handful parsley
- 2 tbsp butter
- 2 tbsp vegetable oil
Equipment
ChopsticksKnifePotMixing bowlBaking traySmall pan
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