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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Servings:
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.