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Who’s excited for Thanksgiving? It is my favorite holiday and I love planning and making an elaborate feast. This month I’m hoping to share a bunch of easy Thanksgiving sides leading up to the big day so you can have lots of delicious options for your feast. Mashed potatoes are perhaps the most classic side but these crispy buttery herby roasted hasselback potatoes are a different potato option to be considered.
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These are the potatoes we make for our private chef clients all season long. Everyone loves them. The hassleback technique refers to the tiny slits made along the top of the potatoes. During baking, the slits open up and all the seasonings, herbs and oil seep into them making these potatoes even more flavorful. My go to seasonings are simple: good olive oil, rosemary, a few whole garlic cloves, salt and black pepper. Good potatoes don’t need anything else, but to make them *extra* I sometimes roll them in grated Parmesan for more flavor and freshly minced parsley for a pop of color at the end of baking. Are you drooling yet?
Look for larger sized fingerling potatoes at the market. I used a mix of locally-grown Pinto and French fingerling varieties. Fingerling potatoes are usually very flavorful and creamy and roast very well.
Making the tiny slits takes a bit more prep time but the results are well worth it, and it still less time consuming then peeling and mashing potatoes. Kids love them, especially with the parm added. Even if you don’t make them for Thanksgiving they are a great easy side to put into fall/winter dinner rotation.
Stay tuned for more easy Thanksgiving sides this month on the blog!
Roasted Rosemary Fingerling Hasselback Potatoes
Yield 4-6 servings
These crispy buttery hasselback fingerling potatoes flavored with rosemary and garlic are a perfect addition to your Thanksgiving and Holiday table.
- 2.5 lbs fingerling potatoes
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons finely minced fresh rosemary
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 large garlic cloves
- 1 tablespoon finely chopped fresh flat-leaf parsley
- optional topping: fresh grated Parmesan
- Preheat oven to 425˚F
- Run potatoes under cool water and clean off any soil with a brush or your hands.
- Working horizontally make thin cuts into the top half of each potato.
- Add potatoes to a enamel braiser, cast iron skillet or a sheet pan.
- Coat potatoes in olive oil, rosemary, salt and pepper.
- Lightly smash the garlic cloves just to loosen the paper but leave the paper on them so they don't burn in the oven. Then tuck them into the potatoes.
- Bake until potatoes are crispy, browned and fork tender, about 30-35 minutes.
- Remove from oven and sprinkle on parsley and shake the pan to disperse the parsley evenly over potatoes.
- If you're adding Parmesan, grate it onto the potatoes immediately after taking them out of the oven and then shake the pan to coat potatoes in the cheese as it melts.
- Serve and enjoy hot from the oven.
- Leftover potatoes can be kept covered and refrigerated for up to 3 days. Reheat to serve.
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Special thanks to Staub for sending me some of their amazing enameled cast iron cookware. This brasier is perfect roasting, braising and for baking mac n’ cheese and casseroles.