Garlic Herb Hasselback Potatoes

By: Sharon Chen for delishplan.com

By: Sharon Chen for delishplan.com

"Create delicious hasselback potatoes by making yummy perfectly baked potatoes with garlic pieces in between, that are brushed with infused butter and then topped with cheddar, parmesan, and herbs.The recipe can be made gluten-free (see note). Alternatively, you can also make a spice mix with fresh herbs as the topping. There are so many other ingredients that will help boost the flavor, such as lemon zest, ground mustard, and onion powder."

NotesNote: Shredded cheese, when bought in a processed and packaged bag, has gluten in it, making it non-gluten-free. However, if you shred your own cheese from a block of cheese, instead of buying packaged cheese, the recipe should be gluten-free.

Click here for the easy recipe

Serves4 People

Preparation Time15 min

Cooking Time1 hr 5 min

Recipe CourseSide Dish

Ingredients

4 medium baking potatoes (or Russet potatoes), scrubbed clean
3 tablespoons olive oil/coconut oil
4 medium -sized cloves garlic, thinly sliced
3 tablespoons freshly chopped herbs (thyme, sage, and rosemary), divided
salt
Black ground pepper
1 teaspoon paprika

Scrub and rinse the potatoes clean. Pat them dry. (If you'd like, you could peel off the skin, but leaving it on makes a crispy outside after baking.)
Cut off a very small part of a potato from one side to form a flat bottom. Put the flat side against your cutting board and slit into the potato, spacing the slices 1/8 inch apart. Don't cut all the way through. Stop when you just about to reach the bottom, leaving the slices stay connected at the bottom. Do the same with the other 3 potatoes.
Once the potatoes are cut, place them on a baking sheet lined with foil.
Now, preheat oven to 425°F with a rack in the lower-middle position.
In the meanwhile, peel garlic cloves and thinly slice them; prepare herbs (1 tablespoon thyme, 1 tablespoon rosemary, and 1 tablespoon chopped sage).
Put the oil in a small pan over medium heat; add garlic slices and 1 tablespoon mixed herbs into the oil. Stir and cook for 2-3 more minutes over medium-low heat, or until you can easily smell the fragrance.
Brush the infused butter all over the potatoes including the bottoms. Sprinkle the potatoes generously with salt and pepper. (I used freshly grated salt and pepper.) Place the baking sheet on the lower-middle rack in the oven. Bake for 30 minutes.
Carefully remove from oven. Use a small spoon to nudge the potato layers. Insert one slice garlic between each layer, leaving the layers separated. Brush the rest of the butter onto the potatoes. Since the layers stay opened by the garlic, butter will easily drip down into the space between each potato slices.
Return to the oven. Bake for another 30 minutes.
In a small bowl, combine 2 tablespoons herb mix and paprika. Mix well and set aside.
Once the potatoes are done, sprinkle the cheese mixture onto each potato. Gently push it down into the slits by using a spoon. Return to the oven and bake for additional 5 to 10 minutes, or until the cheese is melted. Serve immediately.