Lemon Garlic Hasselback Fingerling Potatoes
If you love Greek lemon potatoes as much as my family does, you're going to want to try this version. These Lemon Garlic Hasselback Fingerling Potatoes take all those bright, savory flavors we love, fresh lemon, garlic, olive oil, and thyme; and give them a fun little twist. The Hasselback cuts create dozens of crispy, golden edges while the centers stay tender and creamy. And because the lemon-garlic oil is spooned right into those little cuts before roasting, every bite gets plenty of flavor. My daughter is a huge fan of lemon Greek potatoes, so these were a bit of an experiment to see if I could make something she loved in a slightly different way. She came home from school, found these on the counter, and promptly ate them as a snack. Her first question? "Are these easier to make? Can you make them more often?" I'd say that's a pretty good review.
Ingredients
- 1 1/2 lbs fingerling potatoes, similar in size
- 3 Tbsp olive oil
- Zest of 1 lemon
- 3 cloves garlic, finely grated or minced
- 1 Tbsp fresh lemon juice
- 1 tsp fresh thyme leaves
- ½ tsp salt
- 1/4 tsp freshly cracked black pepper
- Flaky salt, for finishing
- Additional fresh thyme, for serving
Instructions
- 1Prep the potatoes
Heat the oven to 425°F. Wash and dry the fingerling potatoes well. Place each potato between two chopsticks or the handles of two wooden spoons and make thin slices about 1/8-inch apart, cutting down almost, but not completely, through the potato. Because fingerlings are small, don't try to make the cuts too close together. You want enough separation for the oil and lemon-garlic mixture to get between the layers.
- 2Make the lemon-garlic oil
Whisk together the olive oil, lemon zest, lemon juice, garlic, thyme, salt, and pepper.
- 3Roast
Arrange the potatoes cut-side up on a baking sheet. Brush or spoon generously with the lemon-garlic oil, working a little between the slices. Roast for 25 minutes. Remove the pan and brush the potatoes again, getting more of the oil between the slices. Return to the oven for another 20–25 minutes, until the potatoes are deeply golden and the edges are crisp.
- 4Finish
Give the potatoes one final light brush with any remaining lemon-garlic oil. Sprinkle them with flaky salt and thyme.
