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Two cast-iron casserole dishes holding red potatoes that have been sliced and loaded with garlic basil sauce over a red checked tablecloth.
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Garlic-Basil Red Hasselback Potatoes

Keep summer simple with these Garlic-Basil Red Hasselback Potatoes with Dorot. Just sit back and enjoy your guests.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Author Julie Menghini
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Ingredients

  • 4 medium-sized red potatoes
  • 4 cubes of Dorot Chopped Basil
  • 1 cube of Dorot Crushed Garlic
  • 2 teaspoons canola oil
  • Black pepper
  • Parmesan Cheese grated

Instructions

  • In a small dish, pop Dorot Chopped Basil and Crushed Garlic cubes. Add canola oil and set aside.
  • Apply a small amount of oil to baking dishes to prevent sticking. Set aside.
  • Place a potato in between two skewers or chopsticks and make even cuts into the potato without cutting through the bottom.
  • Stir the Dorot mixture to an even sauce, and using a butter knife, brush sauce into each slice. Pour any remaining sauce over the potatoes.
  • Sprinkle with Parmesan cheese and cover with foil.
  • Grill for 45 minutes to 1 hour. Alternatively potatoes can be baked in a 375°F oven for the same amount of time.
  • Serve immediately.

Video

Notes

Potatoes can be placed on the grill or in the oven.

Nutrition

Calories: 167kcal | Carbohydrates: 34g | Protein: 4g | Fat: 2g | Sodium: 38mg | Potassium: 969mg | Fiber: 3g | Sugar: 2g | Vitamin A: 35IU | Vitamin C: 18.6mg | Calcium: 21mg | Iron: 1.5mg
  This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.  
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