Garlic & Herb Baby Hasselback Potatoes

I know what your thinking. You still have a blog? But seriously.... I went on vacation with big plans of updating the blog regularly, and then I just ate fresh fruit and drank large amounts of wine nightly. So here were are. 3 weeks later and only 1 blog post. But I plan on cooking a lot more this month and you will reap the benefits! 

These little nuggets are way easier then they look. If you want to impress at your next dinner party, make these and people will think you slaved all day. They are so pretty, and with baby red potatoes, super cute. You can use any herbs or spices you have on hand, potatoes go great with anything :)

Main ingredients? Check!

Garlic & Herb Baby Hasselback Potatoes

1 pound baby red or yellow potatoes

2 cloves garlic

1 tablespoon olive oil

1 tablespoon butter

Salt and Pepper to taste

2 tablespoons of herb of choice

Preheat oven to 425 degrees. 

Using a sharp knife start slicing your potatoes. A fool proof method for not slicing all the way through is to place your potato (no matter what size you use) in a wooden spoon. Slice all the way down, and the spoon will stop you. Make cut every 1/8 of an inch. 

Once all potatoes are slice set aside. Peel garlic and slice as thin as possible. 

Separate the potatoes with your fingers and carefully stuff garlic slices in between every 3-4 cuts of the potatoes. Place in a large baking dish and lightly brush with olive oil. Sprinkle with salt and pepper. Bake uncovered for 30-40 minutes or until tender. 

Remove from oven and brush with melted butter, then sprinkle with fresh herbs of spices.