These cuties make the perfect side dish, or a light snack all on their own!


Baby Hasselback Potatoes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author The Food Gays


  • 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


  1. 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.
  2. 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.

  3. 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.

  4. Serve with ketchup and fresh thyme to garnish (optional).