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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!
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.