- 24 tiny new potatoes (about 1 to 2 inches in length)
- 5 tablespoons butter, melted, divided
- 1/2 teaspoon salt
- 2 tablespoons fine dry bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- Coarse sea salt
- Garlic Aioli:
- 8 ounces sour cream
- 1 tablespoon finely chopped onion
- 1 tablespoon snipped fresh chives
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- Preheat oven to 400 degrees F.
- Slice into each of the new potatoes at 1/8-inch intervals, cutting to but not through the other side. Arrange, cut sides up, on greased baking pan. Brush with half of the butter. Sprinkle with the 1/2 teaspoon salt. Cover with foil; bake 20 to 25 minutes or until tender. Remove from oven and preheat broiler.
- In a small bowl, stir together the bread crumbs and cheese. Sprinkle potatoes evenly with crumb mixture. Slowly and carefully spoon on remaining butter, being sure to cover all the crumb mixture.
- Broil potatoes 4 to 5 inches from the heat for 4 to 5 minutes or until topping is golden. Sprinkle with rosemary and thyme. Top with coarse sea salt. Serve with Garlic Aioli.
- Garlic Aioli: In a small bowl, stir together sour cream, finely chopped onion, snipped fresh chives, minced garlic, and salt. Chill until ready to serve.
04/08/2018
recipepes.com
Mini Hasselback Potatoes with Garlic Aioli, recipe
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455 calories
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