Garlic Hassleback Potatoes

Growing up, we'd have some sort of starch (rice, pasta, rolls, or potatoes) on the dinner table every night. To me, no formal dinner is complete without one and most of my favorite starchy sides are potato dishes. These garlic hassleback potatoes are a nice riff on a standard roasted potato but are just as easy to make. The slices in the potatoes separate and crisp as they cook which leaves them looking like little accordions. I stuffed the slices with garlic, but pretty much any flavoring can be added. Because the potatoes are small, they also work as perfect two-bite appetizers or finger food at your next party.


More Potato Side Dishes:
- Potato and Gruyere Gratin
- The Perfect Mashed Potatoes
- Duck Fat Potato Galette


Garlic Hassleback Potatoes:

• Scrub the skins from 1 lb. of small white new potatoes* and pat dry.
• Slice the potatoes 1/4" thick all the way across, making sure to only cut 3/4 of the way down the potato so that the whole thing stays intact.
• Toss the potatoes in 3 tbsp. melted duck fat** and season generously with salt and pepper.
• Slice 5 cloves of garlic paper thin and then stuff the garlic slivers into the slits of the potato.
• Arrange the potatoes in an even layer on a baking sheet and place in a 400F oven.
• Roast the potatoes for 45 minutes, or until the potatoes are tender and the edges are brown and crispy.
• Let cool slightly, the top each potato with a dollop of sour cream and a sprinkle of minced chives.

Serves two-three (side dish)

Serves four-six (appetizer)

*Or any waxy small potato, such as Yukon Gold. This recipe can also be done with large potatoes, but you will need to cook them in the oven for longer.
**Or melted butter or olive oil.