Hasselback Fingerling Potatoes
Hasselback Fingerling Potatoes
Ingredients
- 2 lb (900 g) fingerling or baby potatoes
- 2 tbsp butter, melted
- 1/4 cup (10 g) flat-leaf parsley leaves, finely chopped
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- On a work surface, make several fine incisions in the potatoes without cutting all the way through the bottom (see note). Place the potatoes in a large bowl. Add the melted butter. Season with salt and pepper. Mix well to coat the potatoes with the butter.
- Place the potatoes on a non-stick or parchment paper-lined baking sheet. Bake for 35 minutes or until the potatoes are golden and crispy, stirring half way through cooking.
- Place the potatoes in serving bowl or on a platter. Sprinkle with the parsley.
Hasselback Fingerling Potatoes