These mini hasselback potatoes are sweet, creamy, buttery, and utterly delicious! They are everything you want in a potato side dish. Let me show you how to make it. Don't forget to watch the quick video tutorial below, too!
Easter is approaching, and I have some delicious side dishes lined up for you. I shared my smashed broccoli recipe with you, and this week is all about these little beauties: mini hasselback potatoes.
They are too beautiful to eat and make the perfect side dish for any meal, whether Easter, Christmas, Thanksgiving, Sunday roast, or a simple weeknight dinner. These little garlicky and buttery spuds will surely be a winner. They are crispy on the outside and soft and creamy on the inside.
Related recipe: the OG Hasselback potato made with bigger spuds.
Why you will love this recipe
- They are so easy to make and require minimal preps and ingredients
- Perfect side dish for all occasions, they can also be served as an appetizer as well.
- They are such a crowd pleaser. These mini hasselback potatoes will surely get people talking around the table. Absolutely delicious.
- Economical without compromising on taste and quality.
What you will need
New baby potatoes
Olive oil
Unsalted butter
Garlic paste: I prefer to use garlic paste for this recipe instead of a chopped one.
Parmesan cheese
Gruyere cheese
Cayenne pepper
Salt and black pepper
How to make mini hasselback potatoes
Preheat the oven to 200C/400F.
Wash the potatoes clean under cold running water and pat them dry completely.
Combine melted butter, olive oil, garlic paste, cayenne pepper, salt, and black pepper in a small bowl. Mix to combine.
Place the potato on a chopping board one at a time. Hold it between your thumb and index finger, then slice across the potato width-wise every 2-3mm without cutting through.
It should open like a book. Alternatively, use chopsticks to hold it lengthwise while cutting to prevent slicing all the way through.
Transfer the potatoes to the prepared baking dish.
Generously brush the butter and olive oil mixture over the potatoes, ensuring it gets between each slice.
Bake for 20-25 minutes, basting every 10 minutes with the oil-butter mixture from the baking dish.
Remove from the oven and sprinkle with grated parmesan and gruyere cheese.
Return to the oven for an additional 5-10 minutes or until the cheese is melted and the potatoes are golden brown and crispy on the edges.
Sprinkle chopped parsley all over the mini hasselback potatoes. Serve hot and enjoy with any mains of your choice!
Watch how to make it
Variations
- There are endless ways to customize this recipe to suit your needs. Here are a few ideas you will love
- Season the potatoes with different fresh herbs and spice mixes. Try my roasted vegetable seasoning or roast potato seasoning for a more robust flavor.
- Add bacon bits on top of the potatoes with the cheese for added crunch and flavor.
- Instead of parmesan and gruyere cheese, try using cheddar or feta for different flavor profiles.
- Smother the butter in melted chive butter or Cajun butter for an extra burst of flavor. Alternatively, toss the cooked potatoes in this homemade cilantro parsley chimichurri sauce.
Can I make Hasselback potatoes in the air fryer
Yes, you can, and it is faster than using the oven. Below is a quick guide to help you make yours at home.
Please note that the size of your potatoes and and wattage of your air fryer may determine the cooking time.
Preheat the air fryer at 400F/200C for 3-5 minutes. Remove the basket from the air fryer and carefully line it with foil. The foil will act as a baking dish, preventing the oil and butter mixture from dripping into the basket's bottom.
Cut and season the potatoes as directed in the recipe above
Place them in a single layer in the air fryer basket and cook for 10-12 minutes, basting halfway through the cooking time.
Remove the basket and top the hasselback potatoes with the cheese. Return the potatoes to the air fryer and cook for an additional 5 minutes. Serve and enjoy!
How to store leftovers
Let it cool completely, then store mini hasselback potatoes in an airtight container in the fridge for up to 4 days.
Reheat in the microwave, oven or air fryer until heated through to your liking.
More potato side dish recipes worth your dinner table
Air fryer broccoli and potatoes
Mini Hasselback Potatoes
Ingredients
- 2.2 lb New baby potatoes
- 1 Tablespoon olive oil
- 3 Tablespoons unsalted butter
- 1 ½ teaspoon garlic paste
- ⅓ cup Parmesan cheese
- ⅓ cup Gruyere cheese
- ⅓ teaspoon cayenne pepper
- Salt and black pepper to taste
- fresh parsley to garnish
Instructions
- Preheat the oven to 200C/400F.
- Wash the potatoes clean under cold running water and pat them dry completely.
- Combine melted butter, olive oil, garlic paste, cayenne pepper, salt, and black pepper in a small bowl. Mix to combine.1 Tablespoon olive oil, 3 Tablespoons unsalted butter, 1 ½ teaspoon garlic paste, ⅓ teaspoon cayenne pepper, Salt and black pepper to taste
- Prepare the baking dish by spraying it with a cooking spray.
- Place the potato on a chopping board one at a time. Hold it between your thumb and index finger, then slice across the potato width-wise every 2-3mm without cutting through. It should open like a book. Alternatively, use chopsticks to hold it lengthwise while cutting to prevent slicing all the way through.2.2 lb New baby potatoes
- Transfer the potatoes to the prepared baking dish.
- Generously brush the butter and olive oil mixture over the potatoes, ensuring it gets between each slice.
- Bake for 20-25 minutes, basting every 10 minutes with the oil-butter mixture from the baking dish.
- Remove from the oven and sprinkle with grated parmesan and gruyere cheese.⅓ cup Parmesan cheese, ⅓ cup Gruyere cheese
- Return to the oven for an additional 5-10 minutes or until the cheese is melted and the potatoes are golden brown and crispy on the edges.
- Sprinkle chopped parsley all over the mini hasselback potatoes. Serve hot and enjoy!fresh parsley
Air fryer Hasselback potatoes
- Preheat the air fryer at 400F/200C for 3-5 minutes. Remove the basket from the air fryer and carefully line it with foil. The foil will act as a baking dish, preventing the oil and butter mixture from dripping into the basket's bottom.
- Cut and season the potatoes as directed in the recipe above
- Place them in a single layer in the air fryer basket and cook for 10-12 minutes, basting halfway through the cooking time.
- Remove the basket and top the hasselback potatoes with the cheese. Return the potatoes to the air fryer and cook for an additional 5 minutes. Serve and enjoy!
Notes
- Season the potatoes with different fresh herbs and spice mixes. Try my roasted vegetable seasoning or roast potato seasoning recipe for a more robust flavor.
- Add chopped bacon bits on top of the potatoes with the cheese for added crunch and flavor.
- Instead of using parmesan and gruyere cheese, try using cheddar or feta for different flavor profiles.
- Smother the butter in some melted chive butter for an extra burst of flavor. Alternatively, toss the cooked potatoes in this homemade cilantro chimichurri sauce.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a simple and delicious baby potato recipe you can make at home in 40 minutes. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 star and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox.
Leave a Reply