Buttery Mini Hasselback Potatoes with Garlic and Parmesan

Mini roasted hasselback potatoes on a plate garnished with shredded parmesan and fresh herbs.

Buttery Mini Hasselback Potatoes with Garlic and Parmesan

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!

Course Appetizer, Side Dish

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 317kcal

Author Slow The Cook Down

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.

Nutrition