Garlic butter hasselback potatoes
Rather than the traditional side dish, this recipe for garlic butter Hasselback potatoes is a sure-fire winner for Thanksgiving. It’s a delicious side dish that’s easy to prepare! Plus, you can make as few or as many as you want!
INGREDIENTS
– 6 medium Yukon gold or russet potatoes
– 3 tbsp olive oil
– 8 tbsp unsalted butter
– 2 cloves garlic, minced
– 1 tbsp minced fresh sage
– 2 tsp thyme leaves
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 4 oz cheddar cheese, sliced to 1/4-inch thick
– 4 oz Parmesan cheese, grated
– 1/4 cup minced chives
Instructions
– Preheat the oven to 425°F.
– Working with one potato at a time, place a long skewer or chopstick on each side, lengthwise. Using a sharp knife, cut the potatoes into 1/8-inch slices down to the skewers. Place the sliced potato onto a parchment-lined baking sheet. Repeat with remaining potatoes. Drizzle evenly with the olive oil. Sprinkle with kosher salt and black pepper. Roast in the preheated 425°F oven until they are slightly tender, 45-55 minutes.
– In a saucepan, combine the butter, garlic, sage, thyme, kosher salt, and black pepper. Place over medium-low heat to melt the butter. Once melted, stir the mixture and remove from the heat.
– After the potatoes are tender, brush the melted butter mixture over the potatoes, trying to place the herbs and garlic within the slices of potato. Place 3-4 pieces of cheddar cheese randomly in each potato, tearing the cheese so it fits within the potato slices. Sprinkle with the Parmesan cheese and place in the preheated 425°F oven. Roast until the potatoes are tender and the cheese is browned, 25-35 minutes. Remove from the oven, sprinkle with chives, and serve.
