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.

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Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: 4

Calories: 120kcal

Ingredients

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.

Nutrition