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Hasselback Potatoes with Lemon Sauce

Recipe courtesy of Jessica Gavin

This side is sure to steal the show

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 30 minutes

Equal parts crisp and tender, these potatoes are roasted with tangy lemon garlic and bursting with fresh herbs.

Hasselback Potatoes with Lemon Sauce


2 lbs. baby potatoes, red, Yukon gold or purple, 2-inches long

2 Tbsp. extra virgin olive oil

2 Tbsp. garlic, minced

½ tsp. kosher salt

¼ tsp. black pepper

4 sprigs rosemary

4 sprigs thyme

3 slices lemon, halved


Lemon Sauce:

2½ tsp. Nature's Intent Organic Apple Cider Vinegar

1 tsp. lemon juice

1 Tbsp. shallots, minced

1 tsp. rosemary, chopped

1 tsp. thyme, chopped

¼ tsp. kosher salt

¼ tsp. black pepper

¼ cup extra virgin olive oil

  1. Preheat oven to 425°F.
  2. Wash and scrub the potatoes.
  3. Use a small knife to make multiple ⅛-inch wide slices in each potato. Make sure not to cut all the way through the potato. Leave about ¼-inch space from the bottom.
  4. In a medium-sized bowl combine potatoes, olive oil, garlic, salt, and pepper.
  5. In a 8-inch by 8-inch baking dish, evenly place the rosemary and thyme sprigs on the bottom of the pan.
  6. Place seasoned potatoes on a single layer with the cut-side facing up on top of the herbs. Add slices of lemon to the pan.
  7. Roast the potatoes until tender and cooked through, about 30 minutes.
  8. In a medium-sized bowl, whisk together apple cider vinegar, lemon juice, shallots, rosemary, thyme, salt, and pepper.
  9. Gradually drizzle in olive oil to the bowl while vigorously whisking to create and thicken sauce.
  10. Drizzle lemon-garlic sauce onto roasted potatoes or serve on the side.

ACV TIP #14: Keep cut cheese fresh by wrapping in a paper towel dampened with ACV.