Last Updated on September 21, 2022 by Slow The Cook Down
Buttery and garlicky, these roasted mini hasselback potatoes are an easy and yummy side dish that's sure to impress. Basted with garlic butter and topped with parmesan cheese, baby potatoes are baked to crispy perfection and look so cute on the plate!
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This recipe was first published in April 2017 and has been updated with an improved recipe and additional tips and information.
Everyone knows that food in miniature form just tastes better, and these mini hasselback potatoes are one tasty treat!
Baby potatoes are thinly sliced, brushed with garlic butter and topped with parmesan, then roasted. The finished dish is wonderfully buttery and cheesy with soft flesh and crispy outsides.
Easy to prepare, they make for an impressive potato side dish for special occasions, or, serve them loaded with different toppings for a tasty appetizer to serve to guests. However you decide to serve them, these little potatoes are seriously the best!
Be sure to check out my Air Fryer Loaded Potato Skins and Blue Cheese Mashed Potato with Bacon too!
Why you will love this recipe!
- Simple ingredients: You only need a handful of ingredients to make this recipe, it's a great budget friendly way to treat yourself!
- Easy: It takes a little time to cut the potatoes but it's a very straightforward process. The roasting time is totally hands off.
- Adaptable: You can simply add toppings to make these mini hasselback potatoes loaded! Serve them up as an appetizer or side dish.
- Dietary info: Naturally gluten-free and easy to make vegetarian.
Ingredients
- Baby potatoes: I used Terrific Trio baby potatoes from The Little Potato Company, as I love the variety of colors and their creamer potatoes are super tasty! You can use any small variety of potatoes.
- Butter: Use salted butter for the best results. If you use unsalted, add in a few pinches of salt when you melt the butter to enhance the flavor.
- Garlic: Use fresh garlic rather than powdered for the best taste. Mince it finely for the strongest flavor.
- Salt and pepper
- Parmesan: I use shaved parmesan to top the potatoes before they are roasted. You can also sprinkle on freshly grated parm.
How to make mini hasselback potatoes
Be sure to scroll down for the full recipe!
- Thinly slice the baby potatoes to make hasselbacks, and place on a parchment lined baking sheet (photo 1).
- Melt the butter with the minced garlic and seasonings (photo 2).
- Brush the melted garlic butter over the cut potatoes and top with shaved parmesan (photo 3).
- Roast til tender in the middle and crispy on the outside (photo 4).
Recipe Variations
These miniature hasselback potatoes are super easy to adapt to your tastes! They are delicious like this, but you can easily turn them into a yummy loaded appetizer. Skip the parmesan when you roast them, then once they are cooked, you can add favorite toppings like:
- Caprese: Mozzarella, basil pesto and tomato
- Christmas: Brie, bacon and cranberry
- Loaded: Bacon bits with sour cream and chives
To make this recipe vegetarian, use a rennet free hard cheese.
Frequently Asked Questions
Hasselback potatoes originate from Stockholm in Sweden. They were introduced at a restaurant called Hasselbacken in the 1940s. They look impressive on the plate, but it's actually a very easy technique.
When you cut the slices, it is important not to cut all the way through the potato, the potato should remain whole and the sliced should be cut about two thirds of the way down.
For mini potatoes, I find that the best way to stop your knife from cutting all the way through is to place a potato on a dessert spoon as you cut it. The ridge of the spoon will stop the knife from cutting all the way through.
For sure! If you have an air fryer, then you can definitely reduce the cooking time and they will turn out great! Brush each potato with the melted butter and garlic and then put them in a single layer in your air fryer basket. Cook at 400f / 200c for 20 to 25 minutes til tender.
Make ahead, storage and reheating
It's important to not cut the potatoes too far ahead of time as the flesh can start to brown once they are oxidized.
Once baked, they will keep well for 3 to 4 days, covered in the fridge. Reheat them in the oven or air fryer at 400f / 200c for 5 to 10 minutes to warm them through to serve. They taste pretty yummy cold too!
Serving Suggestions
These mini hasselback potatoes are perfect for a side dish for your Christmas or Thanksgiving dinner, but easy enough to serve them up whenever you get the craving! Try them with some of these favorite recipes:
- Air Fryer Bacon Wrapped Turkey Breast
- Buttermilk Roasted Chicken
- Apple and Maple Pork Chops
- Minty Lamb Chops
Recipe Notes and Tips
- Take care not to slice the potatoes all the way through. Cut the potatoes on a spoon to guide you.
- Cut the slices as thinly as you can.
- Take care when melting the butter, you don't want to brown it. Let it melt on a low heat.
- If you have difficulty cutting the potatoes by hand, this hasselback potato slicer is a neat little gadget!
This mini hasselback potatoes are one delicious side dish! Wonderfully buttery with hints of garlic and parmesan, they will compliment pretty much any main meal. So easy to make, but impressive to serve up!
More Potato Side Dishes
- Roast Potatoes with Garlic, Herbs and Parmesan
- Smashed Fingerlings
- Red Skinned Mashed Potatoes
- Garlic Parmesan Potato Stacks
I love hearing from you!! If you have tried these mini hasselback potatoes, be sure to scroll down, give them a star rating and let me know what you thought!
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Buttery Mini Hasselback Potatoes with Garlic and Parmesan
Ingredients
- 1lb baby potatoes (450g)
- 1 stick salted butter (4oz / 110g)
- 2 cloves garlic finely chopped
- parmesan shavings to top
- Optional: fresh parsley and additional parmesan to garnish
Instructions
- Pre heat the oven to 400f / 200c.
- Place a potato on to a dessert spoon, and with a sharp knife cut along the potato, making thin slices. The spoon will stop you cutting it all the way through. Repeat until all potatoes are sliced and place on a parchment lined baking tray.
- Put the butter and chopped garlic into a saucepan on a low heat, and slowly melt the butter.
- Spoon the melted butter and garlic over the potatoes (don't be shy!) and place a piece of shredded parmesan on the top of each one.
- Roast in the oven for around 40-50 minutes until the potatoes are brown and crispy on the outside and the flesh is tender.
- Garnish with additional parmesan and fresh parsley if desired.
Notes
- Take care not to slice the potatoes all the way through. Cut the potatoes on a spoon to guide you.
- Cut the slices as thinly as you can.
- Take care when melting the butter, you don't want to brown it. Let it melt on a low heat.
- If you have difficulty cutting the potatoes by hand, this hasselback potato slicer is a neat little gadget!
- Nutritional values are an estimate only and are for one of four servings.
Michelle - Giraffes Can Bake says
I need these in and around my mouth like right now!!
And yes, mini is always better - means I can eat more!
The Modern Proper says
Mini! What a fun idea! I will have to give these a try.