Roasted Red Potatoes with Garlic Halves
Hasselback Taters with a Twist
These little guys ain't no armadillos, but they sure are tasty! Originally hailing from Sweden, these Hasselback potatoes are a crowd-pleaser with a crispy exterior and a soft, buttery core. Plus, they're easy as pie to whip up. Let's dive in!
First off, these hasslebackers aren't picky— red potatoes aren't the only show in town. Like your favorite festy pal, any potato will do. Swap out the butter for olive oil, or cut the cheese with shredded cheddar instead of sour cream. It's your dish, own it!
Try pairing these with our Warm Spinach Salad with Honey-Garlic Vinaigrette, and finish thing off with our damned amazing Pecan and Salted Caramel Cheesecake.
- Servings: 4-6
- Difficulty: A breeze, mate!
- Total Time: 1 hour, 15 minutes
- Active Time: 15 minutes
Groceries (6)
- 2 ounces bacon (from 2 slices), chopped
- 4 tablespoons butter or olive oil
- 2 cloves garlic, minced
- 2 pounds potatoes (your choice—Red Rascal, Desiree, or even some Russets)
- Salt, pepper, and herbs to taste (try thyme, rosemary, or a pinch of chili flakes)
- Toppings (sour cream, chives, grated cheese, or crumbled bacon)
Instructions
- Preheat: Fire up the oven to 425°F.
- Bacon Sizzle: In a pan over medium heat, crisp up the bacon. Save that golden grease, 'cause it's got flavor!
- Garlic Time: Chuck in the minced garlic and cook it gently for a minute. Add the butter (or oil) and let it melt.
- Slice and Spread: Carefully slice thin slits in the potatoes, but don't go all the way through. Place 'em in an oven-safe dish, then brush 'em with half the butter mixture. Bake for 30 minutes.
- Drizzle and Roast: Remove the potatoes from the oven, brush 'em with the remaining butter, then pop 'em back in for another 30 minutes.
- Garnish: Top 'em with sour cream, bacon, chives, cheese, or any other toppings you fancy. Serve immediately before they disappear!
Bonus Tips:
- Feel like going vegan? Swap out the butter with a vegan butter substitute and enjoy these hasselbackers without the dairy.
- Don't fancy garlic? Swap it for shallots or onions. The key is to have a flavor bomb in that butter mixture.
- Want something extra? Sprinkle grated cheese between the slits halfway through roasting for a cheesy twist. Go wild!
Enjoy your Hasselback Taters, my friend! Remember, food isn't just fuel— it's love in an edible form. So have fun experimenting, and always make it your own!
- The Hasselback potatoes served in this recipe are not limited to Red Rascal, Desiree, or Russet potatoes; any type of potato can be used to create this dish.
- The instructions for the Hasselback Taters meal include pairing them with the Warm Spinach Salad with Honey-Garlic Vinaigrette and the Pecan and Salted Caramel Cheesecake.
- The recipe for Hasselback Taters also includes bacon as one of the ingredients, but it is unspecified whether the nutritional information provided is for the dish with or without bacon.
- While the Hasselback Taters can be enjoyed as-is, they can also be served with various toppings like sour cream, chives, grated cheese, or crumbled bacon to add additional flavor and texture.
