Mini Hasselback Potatoes with  Herby Yogurt

Melted Butter

Parmesan Cheese



Olive Oil

Greek Yogurt

New Potatoes:

Salt Pepper

Fingerling Potatoes,  Red Potatoes or Baby Potatoes

In a small bowl, stir the olive oil, melted butter, salt and pepper.

Place a chopstick on each side of a potato. Cut 1/8" wide slices without slicing through the bottom. Repeat with the remaining potatoes.

Arrange the potatoes on a parchment paper-lined sheet pan. Brush them with the olive oil-butter mixture.

Bake the potatoes for 45 minutes until they are lightly browned on the outside and tender in the middle.

Sprinkle the tops of the potatoes with Parmesan. Bake them for an additional 5 minutes to melt the cheese.

Garnish the hasselback potatoes with minced chives.

Stir the Greek yogurt, olive oil, chives, minced garlic, salt and pepper in a small bowl. Serve this with the potatoes.

Mini Hasselback Potatoes with  Herby Yogurt