Mini Hasselback Potatoes with Garlic Aioli Recipe
55min | 24 servings | 70 cal
24 tiny new potatoes, 1 to 2 inches in length (about 1 3/4 pound)
5 tablespoons butter, melted and divided
1/2 teaspoon salt
2 tablespoons fine dry bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Coarse sea salt
1 recipe Garlic Aioli (recipe below)
Prep: 25min | Bake: 20min - 25min | Broil: 5min
Preheat oven to 400°F.
Slice into each of the new potatoes at 1/8-inch intervals, cutting to but not through the other side. Arrange, cut sides up, on greased baking pan. Brush with half of the butter. Sprinkle with the 1/2 teaspoon salt. Cover with foil; bake 20 to 25 minutes or until tender. Remove from oven and preheat broiler.
In a small bowl, stir together the bread crumbs and cheese. Sprinkle potatoes evenly with crumb mixture. Slowly and carefully spoon on remaining butter, being sure to cover all the crumb mixture.
Broil potatoes 4 to 5 inches from the heat for 4 to 5 minutes or until topping is golden. Sprinkle with rosemary and thyme. Top with coarse sea salt. Serve with Garlic Aioli.
In a small bowl, stir together 8 ounces sour cream, 1 tablespoon finely chopped onion, 1 tablespoon snipped fresh chives, 2 cloves garlic, minced, and 1/2 teaspoon salt. Chill until ready to serve.