Baby Hasselback Potatoes

Hasselback potatoes

Like I had mentioned in a previous post, Joel and I don't really celebrate Valentine's Day, but instead just make a slightly nicer meal at home for the two of us. While I was scrolling through the many recipes I have saved for potential components of our meal, Faith at An Edible Mosaic posted a whole Valentine's Day menu on her blog, which stopped my search dead in it's tracks! Spiced Sirloin Roast, these Baby Hasselback Potatoes, and green beans sounded nicer than our normal dinners. I've seen, and saved, many hasselback potato recipes before, and now that I have made them, I have no idea why I hadn't done it sooner! What a simple and elegant way to dress up a plain potato. This recipe is super simple and will dress up the fanciest of meals, or be just as good with any weeknight meal.

3/4 pounds Baby Yellow Potatoes, scrubbed (I used 4 baby white)
2 tablespoons Olive Oil
1/4 teaspoon Salt
Pinch of Black Pepper
*Pinch of Mrs. Dash Salt Free Garlic & Herb Seasoning (I added)
Parsley, for serving (I added, though Faith had it in her pictures)

Preheat the oven to 425 degrees. Place a potato on a wooden spoon. Starting at one end of the potato, using a large knife, cut until the knife touches the spoon (using the spoon ensures that you will not cut through the bottom of the potato), and continue cutting at 3-4mm intervals across the whole potato. Continue this process until all potatoes have been cut. Using your fingers, gently open the potatoes, then toss them together with the oil, salt, pepper, and additional seasoning, allowing them to marinade for 5-10 minutes. Arrange the potatoes on a baking sheet and bake until crispy on the outside and tender on the inside, about 30 minutes. Sprinkle the tops with chopped parsley and serve.