These cuties make the perfect side dish, or a light snack all on their own!
Baby Hasselback Potatoes
- 3 tablespoons unsalted butter
- 2 garlic cloves whole (skins removed)
- 3-4 fresh thyme including stems
- 1/2 lb. baby potatoes
- flaky salt and black pepper to taste
- ketchup to serve
Heat oven to 400. Heat butter in a pot on medium-high heat. Add the garlic cloves (skins removed) and thyme, and let infuse with the butter for 2-3 minutes. Discard the garlic.
Slice potatoes lengthwise, making multiple slits as close as possible. Use a chopstick to align the potato and help keep the knife from slicing all the way through to the bottom (you should be cutting through about three-quarters of the way through). Toss the potatoes into the pot with the butter and thyme until well coated.
Place potatoes on a parchment or foil-lined baking sheet, cut-side up. Pour over any remaining butter in the pot. Season with flaky salt and black pepper and bake uncovered for 20-30 minutes, or until tender and slightly golden.
Serve with ketchup and fresh thyme to garnish (optional).