Chimichurri Hasselback Potatoes

December 13, 2015
Photo by Karrie / Tasty Ever After
Author Notes

The beloved hasselback potato is covered in a garlicky chimichurri sauce and makes a healthy, easy side dish or as a vegetarian main dish. —Karrie / Tasty Ever After

  • Serves 4
  • 1/2 cup olive oil
  • 1/2 cup cilantro, finely chopped
  • 1/3 cup flat leafed parsley, finely chopped
  • 4 whole fresh garlic cloves, minced
  • 1/2 whole fresh lime, juiced
  • 1/4 cup red wine vinegar
  • 1 tablespoon fresh or pickled jalapeno, minced
  • 1 teaspoon kosher salt
  • 4 large baking potatoes, thoroughly washed and dried
  • 4 tablespoons olive oil
In This Recipe
  1. FOR THE CHIMICHURRI: Combine all in a small bowl, cover and let sit at room temperature for at least 2 hours to allow flavors to develop. Leftover chimichurri can be stored in a covered container in the refrigerator for 2-3 days.
  2. When ready to bake the potatoes, preheat the oven to 425F. Slice each potato at ¼ inch intervals, three quarters of the way though (be careful not to fully cut through the bottom of the potato). Place on a baking sheet or pan and drizzle each potatoes with 1 Tb of olive oil. Bake for 45 minute to 1 hour, or until browned and cooked throughout.
  3. Remove potatoes from oven and top each one generously with the chimichurri.

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