UPDATED NOV. 2017
Looking back at this post from one year ago, I’m laughing at myself. I started off by saying that potatoes aren’t something I typically keep around the house.
“But every time we decide to mix it up and eat baked potatoes or grab some french fries, a warm happiness fills my belly and I’m like YESSS POTATOOOESSS.”
Why did I ever deprive myself of potatoes?! Potatoes are the bomb. And there probably isn’t a time these days when I don’t have a bag of them on my counter.
Dear future self, I promise never to cut out potatoes and pasta again. Gotta feed these thighs, ya know?
Crunchy-soft & perfect with a dollop of sour cream!
But there are a few things that haven’t changed. I do still want to be able to enjoy myself on holidays without feeling too stuffed. Most side dishes are packed with cream, butter, cheese, breadcrumbs, and tons of other stuff that makes me unbutton my pants.
So why not mix it up a little bit this year and bring a side dish that’s not quite as heavy? Check out my other holiday recipes for ideas to lighten up the holidays:
Gluten-free Broccoli Casserole (ok, so this one might not be all that “light”, but it is a cleaner version of a favorite side dish!)
Now back to those potatoes! I used reds this time around. They are Anthony’s favorite and I love that they’re super creamy. Hasselback-style just means that they are thinly sliced almost all the way through, but with a small bit at the bottom that holds all the slices together. This helps the potatoes to bake more evenly and to get those golden roasted brown bits on every bite. See the recipe notes for an tip on how to do this the easy way.
The other ingredients are really simple. The lemon zest gives this dish a bright burst of flavor and the fresh parsley adds freshness and color. Serve it up with the sliced lemon so each person can squeeze a bit more juice on their potatoes if they want. You can also serve them with ranch or dunk them in ketchup for the kids. Or you can get fancy and make a spicy aioli to drizzle them with. But I’m just dreamin’ over here!
Don’t forget to tag us on Instagram & Facebook (@ahintofgarlic) so I can see your beautiful creations. I love sharing my recipes with you and love it even more when I get to see what you make!
*Recipe updated on 11/16/2017
Lemon & Herb Hasselback Red Potatoes Recipe
- 3 lbs red potatoes
- 3 tbsp olive oil
- 2 lemons
- 2 cloves garlic
- 1/4 tsp ground sage
- 1 tsp dry rosemary
- 1/2 tsp dry thyme
- 1/4 cup fresh parsley, chopped
- sea salt and black pepper to taste
Preheat the oven to 425 degrees. Rinse the potatoes and cut into thin slices, being careful not to slice all the way through* - leave about ¼ of an inch at the bottom so the potato slices stay together. Use your fingers to gently flex each potato and spread the slices.
Place the potatoes in a baking dish or on a lined baking sheet. Rinse and zest both lemons. Whisk together the juice of one lemon, olive oil, lemon zest, minced garlic, and the dry herbs. Brush the potatoes with the oil mixture, being sure to get between the slices. Sprinkle the potatoes generously with salt and pepper
Bake the potatoes for 60 minutes, or until they are baked soft and have crispy brown edges. Remove from the oven and sprinkle with the fresh parsley. Serve up with slices of lemon & your favorite fixin's!
*Place your potatoes between two chopsticks when slicing! This will help you to slice them thin without slicing all the way through to the bottom.
Happy Thanksgiving & Merry Christmas!