Hasselback potatoes and garlic are truly an unbeatable combination. Not only do they look impressive, but they’re much easier to make than you might think! Thinly sliced potatoes become perfectly crispy on the outside and tender on the inside, while the garlic confit and buttery flavor infuse every bite. Made with just a few simple ingredients, these potatoes are a standout side dish.
For this recipe, you’ll need:
For Garlic confit:
You may have some garlic confit leftover, but this can be used for other recipes!
Before prepping the potatoes, preheat your oven to 425°F.
Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220º F.
Reduce the heat to low. Add the thyme sprigs and garlic, and cook until they are soft and lightly golden brown (about 20-25 minutes – lightly bubbling away but not spitting oil or smoking).
Take the thyme out after 15 minutes or so when the color gets dark and all the flavor is extracted. Make sure to keep the temperature below 260ºF or it can burn and ruin the taste.
Stir the garlic occasionally to make sure they brown evenly. Set aside to cool.
Wash the potatoes and pat them dry with a paper towel. Cut slits straight down about ¼-inch apart in the potato, stopping just above the bottom so that the slices stay connected.
Arrange the potatoes in a baking dish or cast iron skillet, cut side up. Brush the potatoes all over with the garlic oil, including the bottoms (don’t try to get oil in the slits yet). Sprinkle the potatoes generously with salt and pepper.
After you dress the potatoes in your garlic oil and seasonings, bake them for 30 minutes.
At this point, the layers will begin to separate. Remove the pan from the oven and brush the potatoes again with the garlic oil — you can gently open the layers slightly if they’re still sticking together. Make sure to get the oil down into the space between the slices.
Bake for another 20-30 minutes, until the potatoes are starting to crisp on the edges. Remove the pan from the oven once more and tuck four or five roasted garlic cloves between the slits of each potato (every few leaves should get one).
Return to the oven and bake another 10-20 minutes until the edges are crisp and brown and the center can be easily pierced with a paring knife).
Serve soon after while hot and crispy!
Bacon: Crispy bacon crumbles for extra crunch!
Cheese: Shredded cheese, like cheddar, smoked gouda, or parmesan pair well with the garlic.
Fresh herbs: Parsley, oregano, dill, or thyme all pair well with this dish.