Easy Mini Hasselback Potatoes Recipe

These aren’t your grandma’s boiled spuds. We’re talking thinly sliced, perfectly roasted mini potatoes that get all crispy on the outside and stay fluffy on the inside. Top them with a little garlic butter (or whatever your heart desires), and BAM! You’ve got a side dish that’ll steal the show. Trust me on this one.

My husband, bless his heart, used to be a mashed potato ONLY kinda guy. Then I made these. Now? He practically inhales them. One time, I made a double batch for a BBQ, and I swear, I turned around for five seconds, and half of them had vanished. I caught him red-handed, sneaking another one off the platter! He just shrugged and said, “They’re like potato crack, babe!” So yeah, they’re a hit. Especially with the kids, who love to dip them in ketchup (I KNOW, I KNOW).

Why You’ll Love This Easy Mini Hasselback Potatoes Recipe

• They’re ridiculously easy to make. Seriously, if I can do it with a toddler hanging off my leg, you can too.
• They look fancy, but they’re not! Impress your friends without breaking a sweat.
• They’re the perfect blank canvas for all sorts of toppings. Garlic butter? Yes. Parmesan cheese? Absolutely. Everything bagel seasoning? Don’t knock it ’til you try it!
• They’re just plain FUN to eat. Who doesn’t love a crispy potato?

How to Make It

Okay, so first things first, grab your mini potatoes. I usually go for the little yellow ones, but red potatoes work too. Just make sure they’re all about the same size so they cook evenly.

Now comes the fun part: slicing. You want to make thin, even slices, but you DON’T want to cut all the way through. The easiest way to do this is to put the potato between two chopsticks or wooden spoons. That way, the knife will stop before you slice all the way down. Trust me, I’ve learned this the hard way (RIP to the potatoes I butchered before I figured this out).

Once you’ve sliced all your potatoes, toss them with some olive oil, salt, pepper, and whatever other spices you’re feeling. Garlic powder is always a good bet. Paprika too. Get them all nice and coated!

Then, arrange them on a baking sheet and pop them in a preheated oven. Now, here’s the trick: you wanna roast them at a high temperature to get them nice and crispy. I usually go for around 400°F (200°C). Keep an eye on them, and flip them halfway through so they get evenly browned.

While the potatoes are roasting, whip up your topping. I usually just melt some butter with garlic and a little bit of parsley, but you can get creative here. Go wild!

Once the potatoes are done, drizzle them with your topping and serve them up hot. Watch them disappear. Seriously.

Ingredient Notes

• Mini Potatoes: Okay, these are the stars of the show. I like the yellow ones ’cause they get extra creamy, but red ones work too. Just make sure they’re small! Big potatoes are no fun when you’re trying to make mini hasselbacks.
• Olive Oil: Gotta have it to make ’em crispy! Don’t skimp, but don’t drown them either. Just a nice, even coat.
• Salt & Pepper: Duh. But seriously, don’t forget the salt! It brings out all the flavor. I like to use sea salt for extra pizzazz.
• Garlic Powder: My secret weapon. Adds a little extra punch without being overpowering. If you’re feeling fancy, you can use fresh garlic, but honestly, garlic powder is just easier.
• Butter: For the topping, of course! I like to use unsalted butter so I can control the amount of salt. But if you only have salted butter, that’s fine too. Just don’t add any extra salt to the topping.
• Garlic: To make the garlic butter (duh!). I love chopping it up super fine, but sometimes I cheat and use the pre-minced stuff in the jar. No shame.
• Parsley: For a little pop of color and freshness. You can use fresh or dried parsley. I usually use dried because I always forget to buy fresh parsley.
• Optional Spices: This is where you can get crazy! Paprika, onion powder, rosemary, thyme… whatever your heart desires! I’ve even used everything bagel seasoning before, and it was surprisingly good.

Recipe Steps:

1. Preheat oven to 400°F (200°C).
2. Slice potatoes thinly, being careful not to cut all the way through.
3. Toss sliced potatoes with olive oil, salt, pepper, and garlic powder.
4. Arrange potatoes on a baking sheet.
5. Roast potatoes for 20-25 minutes, flipping halfway through.
6. Melt butter with minced garlic and parsley.
7. Drizzle garlic butter over roasted potatoes.
8. Serve hot and enjoy!

What to Serve It With

Okay, these little guys go with just about anything. Grilled chicken, steak, fish… you name it! They’re also great with a simple salad for a light lunch. Or, you know, you could just eat them straight off the baking sheet. No judgment here.

Tips & Mistakes

• Don’t overcrowd the baking sheet! If the potatoes are too close together, they’ll steam instead of roast, and they won’t get crispy.
• Use a sharp knife! A dull knife will just squish the potatoes and make it harder to slice them evenly.
• Keep an eye on them while they’re roasting! Potatoes can go from perfectly golden brown to burnt in a matter of minutes.
• Don’t be afraid to experiment with toppings! Garlic butter is classic, but there are endless possibilities. Try parmesan cheese, bacon bits, sour cream, chives… the sky’s the limit!
• If you mess up the slicing, don’t panic! Just chop the potatoes into smaller pieces and roast them anyway. They’ll still taste delicious.

Storage Tips

Alright, so if you actually manage to have leftovers (which is a big IF), you can store them in an airtight container in the fridge for up to three days.

Now, here’s the truth: they’re not quite as crispy when you reheat them. But they’re still pretty darn good. I usually just pop them in the microwave for a minute or two. Or, if I’m feeling ambitious, I’ll reheat them in the oven to try and crisp them up a bit.

And hey, don’t knock cold potatoes until you’ve tried them! I’ve been known to sneak a few cold hasselbacks out of the fridge for breakfast. Don’t judge me!

Variations and Substitutions

• No mini potatoes? You can use regular-sized potatoes, just cut them into smaller pieces.
• No olive oil? You can use vegetable oil or canola oil. But olive oil gives them the best flavor, in my opinion.
• No garlic powder? Use fresh garlic, minced finely. Or just skip it altogether. They’ll still be good.
• No butter? Use olive oil for the topping. It won’t be quite the same, but it’ll still be tasty.
• Vegan? Use vegan butter or olive oil for the topping. And skip the parmesan cheese, of course.
• Feeling crazy? Sprinkle some everything bagel seasoning on top before roasting. Trust me on this one.

Frequently Asked Questions

Easy Mini Hasselback Potatoes Recipe

This recipe for mini Hasselback potatoes is a simple yet elegant side dish, perfect for any occasion. The potatoes are crispy on the outside and tender inside, seasoned with aromatic herbs and butter.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.5 lb baby potatoes red or yellow
• ▢ 3 tbsp olive oil
• ▢ 3 tbsp unsalted butter melted
• ▢ 2 cloves garlic minced
• ▢ 1 tsp sea salt or to taste
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 1 tsp fresh rosemary chopped
• ▢ 1 tsp fresh thyme chopped
• ▢ 0.25 cup Parmesan cheese grated

Instructions

Preparation Steps

• Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Wash and dry the baby potatoes. Carefully make thin slices across each potato, stopping short of cutting all the way through.
• In a small bowl, mix the olive oil, melted butter, minced garlic, salt, and pepper.
• Place the potatoes on the prepared baking sheet. Use a brush to coat them with the olive oil mixture, ensuring the mixture gets between the slices.
• Sprinkle with rosemary, thyme, and Parmesan cheese.
• Bake in the preheated oven for about 45 minutes or until the potatoes are crispy and golden on the outside and tender inside.

Notes

For added flavor, consider adding a pinch of paprika or a dash of lemon juice before serving.