Ranch Roasted Hasselback Potatoes
CALORIES: 220
PREP: 5 minutes
COOK: 1 hour
Ingredients
| 6 | red potatoes |
|---|---|
| 1/4 cup | butter, melted |
| 1 tsp | garlic powder |
| 1 tsp | onion powder |
| 1 tsp | dried parsley |
| 1 tsp | dried dill |
| 1 tsp | dried chives |
Salt and pepper to taste |
Directions
Preheat the oven to 375ºF.
Thinly slice the potatoes, making sure to not cut all the way through. Transfer the potatoes into a baking dish. Set them aside.
In a small bowl, whisk together the garlic powder, onion powder, parsley, dill, and chives. Pour in the melted butter and mix well.
Toss the potatoes in the seasoned butter and cover the baking dish with aluminum foil. Bake the potatoes until they are tender, about 40 minutes. Remove the foil and baste the potatoes with the melted butter in the bottom of the dish. Return the potatoes to the oven and bake until they are lightly golden and crisp, about 20 minutes.
Serve immediately or store in the refrigerator for up to 5 days.