My gooooodness, these crispy garlic butter hasselback potatoes are a delight! They are my new go-to side dish for pretty much every meal, from family dinners to BBQs and more.
Hasselback potatoes do more than just looking fancy. The multiple cuts into the potato really help the garlic butter flavour to infuse into those spuds. Plus you get lots of lovely crispy slices to enjoy.
Hasselback is a style of preparing food, where you cut lots of little slices into the food, without it being fully sliced into separate pieces. You end up with a sort of fan potato, with the bottom quarter unsliced and holding it all together.
These hasselback potatoes are easy to make. You need a little patience for the initial slicing but them you simply bung them in the oven and can get on with your day (or have a relaxing glass of vino) while they cook.
If you cannot tolerate fresh garlic, trying using garlic infused oil for this recipe instead and the results will be just as delicious. Equally, if you are dairy free, skip the butter and use a little dairy free spread or plain oil instead.
I’ve included an option for green beans in the recipe below, as I loved the result when I tried this the other day. It’s an easy way to get a portion of green veg on your dinner plate, with the beans roasting in the leftover garlic butter. They tasted amazing! However, simply skip these if you don’t fancy them and leave the potatoes in to roast for 45 minutes.
As for serving suggestions, honestly these potatoes work well as a side for so many dishes. We eat these potatoes regularly with fish (I’ve a fantastic new cod recipe coming later this week, which is my dream pairing) or roasted meats.
Here are a few pairing recipe ideas: aubergine parmigiana, halloumi & aubergine burgers, easy chorizo stew, slow roast honey ham, roasted pork belly, healthy chicken kebabs, beef stew with dumplings, greek salad, chicken simla, lamb and butternut squash stew, satay chicken drumsticks, turkey burgers, chicken nectarine blackberry salad or parmesan pancetta and courgette quiche.
I’m sure you have plenty of other meal ideas too! Scroll on down for my crispy garlic butter hasselback potatoes recipe.
Crispy Garlic Butter Hasselback Potatoes (Serves 2 People)
- 400g new potatoes
- 1 garlic clove
- 1 tsp dried parsley
- 30g butter
- 1 tbsp olive oil
- Pinch of salt and pepper
- (optional) 150g green beans
- Preheat the over to 200C (fan).
- Wash the new potatoes and pat dry with a tea towel. Then carefully slice multiple cuts into each potato, stopping just before the base of the potato (just over three quarters of the way through) so that the potato holds its form.
- Place the potatoes onto a lined oven tray and set aside for a moment while you make the garlic butter.
- Melt the butter (15-30 seconds in the microwave should do it) and add to a small dish with the olive oil, salt and pepper and minced garlic clove. Mix together and then baste the garlic butter onto the new potatoes, dabbing it into the cuts in the potatoes.
- Sprinkle the parsley on top of the garlic butter-basted potatoes and then pop into the oven to bake for 35 minutes at 200C (fan).
- After this time add the green beans to the tray around the potatoes and then roast for a further 10 minutes (or just leave the potatoes roasting for a total of 45 mins if you want to skip the beans).
- Remove from the oven and they should be crispy, golden and cooked through. Serve while still hot, with your main of choice!
For more tasty gluten free side dish ideas, why not try one of these recipes while you are here: