Mini Hasselback potatoes
These mini hasselback potatoes are delightful, creamy, buttery, and absolutely scrumptious! They embody everything you desire in a potato accompaniment. Allow me to guide you through the preparation. Be sure to check out the brief video tutorial below, as well!
Easter is just around the corner, and I have a selection of appetizing side dishes prepared for you. I previously shared my smashed broccoli recipe, and this week I’m focusing on these charming treats: mini hasselback potatoes.
They are far too gorgeous to resist and make the ideal accompaniment for any meal, whether it’s Easter, Christmas, Thanksgiving, a Sunday roast, or a simple weekday supper. These enticing garlicky and buttery potatoes are sure to impress. They have a crunchy exterior and a tender, creamy interior.
Related recipe: the original Hasselback potato made with larger potatoes.
Reasons to adore this recipe
- They are incredibly simple to prepare, needing minimal preparation and ingredients.
- A perfect side dish for every occasion; they can also be served as an appetizer.
- They are sure to delight a crowd. These mini hasselback potatoes will definitely spark conversation at your table. Utterly delicious.
- Budget-friendly without sacrificing flavor and quality.
Ingredients Required
New baby potatoes
Olive oil
Unsalted butter
Garlic paste: I prefer using garlic paste for this dish rather than chopped garlic.
Parmesan cheese
Gruyere cheese
Cayenne pepper
Salt and black pepper
Steps to create mini hasselback potatoes
Preheat your oven to 200C/400F.
Rinse the potatoes thoroughly under cold flowing water and dry them completely.
In a small bowl, mix melted butter, olive oil, garlic paste, cayenne pepper, salt, and black pepper together until well combined.
Position each potato on a cutting board one by one. Grip it between your thumb and index finger, then slice across the potato width-wise every 2-3mm without cutting all the way through.
It should open up like a book. Alternatively, you can use chopsticks to stabilize it lengthwise while cutting to avoid slicing completely through.
Move the potatoes to the prepared baking dish.
Generously coat the potatoes with the butter and olive oil mixture, ensuring it penetrates between each cut.
Bake for 20-25 minutes, basting every 10 minutes with the remaining oil-butter mixture from the baking dish.
Take them out of the oven and sprinkle grated parmesan and gruyere cheese on top.
Return to the oven for an additional 5-10 minutes or until the cheese melts and the potatoes turn golden brown and crispy at the edges.
Sprinkle chopped parsley over the mini hasselback potatoes. Serve hot and delight in any main course of your choice!
Watch the preparation process
https://www.youtube.com/watch?v=Z6Ikd06ycCs[/embed>
Variations
- There are limitless ways to adapt this recipe to fit your preferences. Here are some suggestions you’ll enjoy
- Top the potatoes with bacon bits and cheese for an extra crunch and flavor.
- Instead of parmesan and gruyere cheese, consider cheddar or feta for varying flavor profiles.
Can I prepare Hasselback potatoes using an air fryer?
Absolutely, and it’s quicker than using the oven. Below is a brief guide to help you prepare them at home.
Keep in mind that the size of your potatoes and your air fryer’s wattage might influence the cooking duration.
Preheat the air fryer to 400F/200C for 3-5 minutes. Carefully remove the basket and line it with foil. The foil acts as a baking dish, preventing the oil and butter mixture from dripping into the bottom of the basket.
Cut and season the potatoes as instructed in the recipe above.
Arrange them in a single layer in the air fryer basket and cook for 10-12 minutes, basting halfway through the cooking process.
Take out the basket and add the cheese on top of the hasselback potatoes. Place the potatoes back in the air fryer and cook for another 5 minutes. Serve and relish!
How to preserve leftovers
Allow them to cool completely, then store mini hasselback potatoes in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave, oven or air fryer until warmed to your preference.
Additional potato side dish recipes worth adding to your dinner spread
Scalloped potatoes
Baked potatoes and onions
Air fryer baby potatoes
Creamy potato salad
Air fryer broccoli and potatoes
Air fryer cajun potatoes
Duck fat potatoes
Chimichurri potato salad
Mini Hasselback Potatoes
These petite hasselback potatoes are delightful, rich, buttery, and absolutely scrumptious! They possess everything you desire in a potato accompaniment. Allow me to guide you through the preparation. Don’t forget to check out the brief video tutorial below as well!
- 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 for garnish
Stop your display from dimming
-
Heat the oven to 200C/400F.
-
Rinse the potatoes thoroughly under cold water and dry them completely.
-
In a small bowl, mix melted butter, olive oil, garlic paste, cayenne pepper, salt, and black pepper. Blend well.
1 Tablespoon olive oil, 3 Tablespoons unsalted butter, 1 ½ teaspoon garlic paste, ⅓ teaspoon cayenne pepper, Salt and black pepper as preferred
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Prepare the baking pan by applying cooking spray.
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Set the potato on a chopping board individually. Grip it between your thumb and index finger, then cut across the potato widthwise every 2-3mm without slicing through. It should open like a book. Alternatively, use chopsticks to stabilize it lengthwise while cutting, to avoid cutting all the way through.
2.2 lb New baby potatoes
-
Move the potatoes into the prepared baking pan.
-
Generously coat the potatoes with the butter and olive oil blend, ensuring it gets between each slice.
-
Bake for 20-25 minutes, basting every 10 minutes with the oil-butter mixture from the baking dish.
-
Take out from the oven and sprinkle grated parmesan and gruyere cheese on top.
⅓ cup Parmesan cheese, ⅓ cup Gruyere cheese
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Return to the oven for another 5-10 minutes or until the cheese is melted and the potatoes turn golden brown and crispy around the edges.
-
Sprinkle chopped parsley over the mini hasselback potatoes. Serve warm and relish!
fresh parsley
Air Fryer Hasselback Potatoes
-
Preheat the air fryer to 400F/200C for 3-5 minutes. Carefully remove the basket and line it with foil. The foil will serve as a baking dish, preventing the oil and butter mixture from leaking into the bottom of the basket.
-
Cut and season the potatoes as instructed in the recipe above.
-
Arrange them in a single layer in the air fryer basket and cook for 10-12 minutes, basting halfway through the cooking time.
-
Take out the basket and add cheese on top of the hasselback potatoes. Place the potatoes back into the air fryer and cook for an extra 5 minutes. Serve and savor!
- Flavor the potatoes with various fresh herbs and spice blends. Consider using my roasted vegetable seasoning or roast potato seasoning recipe for a richer taste.
- Top the potatoes with crispy bacon pieces along with the cheese for additional crunch and taste.
- Try substituting parmesan and gruyere cheese with cheddar or feta for different flavor profiles.
- Coat the butter with some melted chive butter for a heightened flavor. Alternatively, toss the finished potatoes in this homemade cilantro chimichurri.
Calories: 304kcalCarbohydrates: 36g
Protein: 9gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 32mgSodium: 183mgPotassium: 864mgFiber: 4gSugar: 2gVitamin A: 405IUVitamin C: 40mgCalcium: 197mgIron: 2mg
Nutritional information: Please be aware that the nutrition label shared is an approximation based on an online nutrition calculator. It may differ based on the exact ingredients and brands you utilize. Under no circumstances will thedinnerbite.com be accountable for any loss or damage arising from your dependence on nutritional data.
And there you have it, an easy and delightful baby potato recipe you can prepare at home in 40 minutes. As always, if you tried out this recipe, I would be eager to hear from you! Please rate the recipe 5 stars and share your feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it to your Pinterest. Please subscribe to the blog if you haven’t for complimentary new recipes in your inbox.
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