Who doesn’t love roasted potatoes? Crisp on the outside and creamy on the inside, they’ve been a staple of dinner tables all over the world for centuries. That said, they can be a little boring and pedestrian, with little to make them appealing to the eye, much less impressive to behold. Well, the technique used for these Lemon Herb Roasted Hasselback Potatoes changes all that. Not only does a little careful knife-work add visual interest, it allows for greater flavor-penetration and maximizes crispness.
Here’s what you’ll need:
- 1 lb. baby potatoes
- 2-3 T. of your favorite herb(s)
- 1/4 c. olive oil
- 2 T. butter, melted
- 2 T. fresh lemon juice
- Salt and pepper to taste
- (optional) sour cream, milk, and chives)
First, preheat the oven to 350. Then with a very sharp knife, prepare your potatoes. Using the photo above as a guide, carefully slice the potatoes into thin slices, very close together, about 2/3 of the way through.
Next, in a bowl large enough to hold the potatoes, whisk together the oil, butter, lemon juice, and herbs. Toss the potatoes in the oil mixture with your hands, and place them in a single layer, cut-side up, in a baking dish. Use a basting brush to coat the insides of the slices with the oil mixture and sprinkle with salt and pepper. Save a little of the oil for basting.
Bake for 30 minutes, baste, and bake another 30 minutes. Serve immediately.
For a little extra touch, mix some sour cream with a splash of milk and drizzle it over the top and sprinkle with some fresh chives.