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Recipe: Garlic & Herb Hasselback Potatoes

Garlic Herb Hasselback Potatoes

Hasselback Potatoes


  • 4 large russet potatoes
  • 1/4 cup Mama Milly's Mojo Garlic Sauce
  • 3 tablespoons melted butter (or olive oil for a vegan option)
  • 2 tablespoons chopped fresh herbs (rosemary, thyme, or parsley)
  • Salt and pepper to taste
  • Grated Parmesan cheese (optional, for garnish)


  • Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • Wash and scrub the potatoes thoroughly. Place a potato between two chopsticks, then make thin, evenly spaced slices across the potato, stopping just before cutting through the bottom.
  • In a small bowl, mix Mama Milly's Mojo Garlic Sauce, melted butter (or olive oil), chopped fresh herbs, salt, and pepper.
  • Place the potatoes on the prepared baking sheet and brush them generously with the garlic herb mixture, making sure to get it between the slices.
  • Bake the potatoes for 45-50 minutes or until tender and crispy on the edges.
  • Optional: Sprinkle grated Parmesan cheese on top of the potatoes before serving.

Ingredient Swap:

  • Use sweet potatoes or Yukon Gold potatoes for a different flavor and texture.
  • Replace the fresh herbs with dried herbs if preferred.

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