If you haven’t heard of hassleback potatoes, where the hell have you been?! Hassleback recipes turn the humble spud into an awesome, buttery, full of flavour yum time treat, so time to get on that bandwagon! Now everyone knows that food tastes better in miniature form, it’s science, so this week I’m sharing my Mini Hassleback Potatoes with you….and….rather than give you one simple recipe, I thought I’d be generous and give you three! You can thank me later!
These mini hassleback potatoes are so easy to prepare that it’s really not that much hassle to make three different flavour combos to give you guests a bit of variety. I decided to go for three classic flavour pairings, with a tonne of melty cheese;
Mozzarella, basil and tomato
Brie, bacon and cranberry
Stilton and bacon with sour cream and chives
In fact, the garlic butter base that the potatoes are first cooked in is pretty dreamy by itself if you want to have a fourth option to serve up!
These mini hassleback potatoes are perfect for a side dish for a summer party or BBQ, serve alongside big bowls of salad and some choice cuts of meat. You can do a lot of the prep ahead of time too, just let the naked potatoes cool and add the fillings before guests arrive, then just pop them in the oven for a couple of minutes when you are ready to serve. I nibbled on a few of these when they were cold, and they were just as good!
I haven’t added measurements for the fillings into the recipe, as you really do require small amounts – and it totally depends on how big your spuds are! As a guide, I fried 5 rashers of bacon for 12 of the mini hasselback potatoes.
If you are looking for some more food in miniature, check out my Meatball Cupcakes!
- 18 Baby new potatoes approx 1kg
- 200 g salted butter
- 2 cloves garlic finely chopped
- sun-dried tomato paste
- mozzarella
- fresh basil leaves
- stilton
- streaky bacon fried
- sour cream
- chives finely sliced
- brie
- streaky bacon fried
- cranberry sauce
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Pre heat the oven to 180ºc
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Place a potato on to a serving spoon, and with a sharp knife cut along the potato, making slices every .5cm or so. The spoon will stop you cutting it all the way through. Repeat until all potatoes are sliced and place on a foil lined baking tray.
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Put the butter and chopped garlic into a saucepan on a low heat, and slowly melt the butter.
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Spoon the melted butter and garlic over the potatoes and put them in the oven for around 40-50 minutes until the potatoes are browned and soften. Leave to cool
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Then the fun part - fill the hasselbacks! Split the different ingredients for each flavour pairing equally through the sliced potatoes. Remember, the cheese will melt, so don't be worried about adding too much!
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When ready to serve, pop in a pre heated oven at 180ºc for about 5minutes until the cheeses have started to melt.
I need these in and around my mouth like right now!!
And yes, mini is always better – means I can eat more!
Mini! What a fun idea! I will have to give these a try.