Mini Hasselback Potatoes
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These mini hasselback potatoes make for the perfect side dish to elevate any meal! They’re crispy crunchy on the outside, soft on the inside!
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why you’ll love Mini Hasselback Potatoes
- Maximum crispy texture. We’re talking perfectly crispy on the outside and melt-in-your-mouth tender on the inside, really letting the seasonings soak into every single crevice. And the garlic and fresh herbs gives it just enough flavor without overpowering your main entree.
- No peeling required. You can leave the skin intact, substantially cutting down on prep time!
- Quick cooking time. Because the potatoes are smaller (petite gold potatoes), they will cook through much faster than traditional russet potatoes that are typically used.
- Makes for easy serving. Their miniature size makes them so easy to serve at dinner parties, big family gatherings, potlucks, and holiday get-togethers.
What are Hasselback Potatoes?
A hasselback potato is a whole potato cut into very thin, evenly-spaced slices without cutting all the way through to the bottom. The slices stay intact at the bottom, letting the butter, oil, and seasonings soak inside until they are soft and fluffy while the edges are extra crispy.
How to make Mini Hasselback Potatoes
- Prep the potatoes. Wash the potatoes and pat them dry using paper towels.
- Create a flat base. Slice a tiny sliver off the bottom of each potato so that it does not wobble or roll around.
- Set a cutting guide. Place two chopsticks or wooden spoon handles on both sides of the potato, forming a “t”.
- Slice the potatoes. Working carefully, make thin vertical slices across each potato, about 1/8-inch apart.
- Season the potatoes. Place the potatoes, cut side up, on a baking sheet lined with parchment paper in a single layer. Drizzle with olive oil and season with salt and pepper, ensuring that the oil and seasonings get inside the little slices.
- Cook the potatoes. Roast the potatoes at 425°F for 45-50 minutes until the edges are crispy and the insides are soft.
- Make the herb mix. Stir together the olive oil, basil, chives, parsley, garlic, salt, and pepper.
- Drizzle and serve. Drizzle the cooked potatoes with the herb mix until evenly coated and seasoned. Serve warm.
Tools For This Recipe
Mini Hasselback Potatoes: Frequently Asked Questions
Hasselback potatoes was named after a famous restaurant in Stockholm, Sweden (Restaurant Hasselbacken) where a student chef working at the restaurant, Leif Elisson, invented the slicing technique in 1953.
Set up guide rails such as chopsticks or wooden spoon handles that will stop the knife from slicing all the way through to the bottom.
Not at all! Parboiling beforehand will prevent the potatoes from fanning out (the signature accordion shape), making them prone to collapsing.
Yes! The potatoes can be cooked in the air fryer in a single layer at 375°F for 25-30 minutes until golden and crisp.
Store leftovers in an airtight container in the fridge for 3-4 days, reheating in the oven at 375°F until warmed through.
Freezing is generally not recommended as the potatoes can become grainy and watery upon thawing.
Mini Hasselback Potatoes
Ingredients
- 1 ½ pounds petite gold potatoes
- 6 tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ tablespoons minced fresh basil leaves
- 1 tablespoon minced fresh chives
- 1 tablespoon minced fresh parsley leaves
- 1 clove garlic, finely grated
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Using a sharp knife, make crosswise cuts in each potato, about 1/8-inch apart, stopping about 1/4 inch from the bottom.
- Place potatoes in a single layer, cut side up, onto the prepared baking sheet. Drizzle with 2 tablespoons olive oil; season with salt and pepper, to taste.
- Place into oven and bake until tender and crisp, about 45-50 minutes.
- In a small bowl, combine remaining 4 tablespoons olive oil, basil, chives, parsley and garlic; season with salt and pepper, to taste.
- Serve potatoes immediately, drizzled with olive oil mixture.
Equipment
Notes
- Start with a flat base. If needed, slice a thin strip off the bottom of the potato so that it sits flat without wobbling or rolling when slicing.
- Set up guide rails. Lay two parallel chopsticks (or wooden spoon handles) with the potato in the middle (like a “t”). Make vertical cuts across the potato until the guide rails stop the knife, preventing you from slicing to the bottom.
- Keep the slices thin. Aim for slices about 1/8-inch apart so the potatoes can fan out properly when baked.
- Fresh herbs are best. Although you can certainly substitute dried herbs, fresh herbs are ideal here, delivering the best kind of flavor. This is also a great time to use up all the leftover herbs from your holiday turkey or leg of lamb.
- Use a good quality sheet pan. A durable sheet pan is ideal – it will last for years with minimal wear and tear, and will help achieve even cooking and avoid warping at high temperatures.
- High heat is key. Roasting at 425°F will ensure maximum crispness, opening up the slices into a fan while softening the interior.
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This recipe was delicious! Easy to prepare and full of flavor. I get tired of preparing potatoes the same way (roasted) and this recipe delivered big flavor with a beautiful presentation on the plate. Thanks for such a keeper!
superb. just what i wanted to make my spuds more interesting
How big is a petite potato?
These look delicious! Do you think they could be made in an air fryer?
I would give these 10 stars, if I could! These were the perfect size, and THAT SAUCE! Oh my, the sauce was so delicious! Like others, I used the spoon method to slice the little guys. It was so easy, as these fit in a soup spoon and slice perfectly. Thanks for sharing!
I came to this recipe from a link that recommended them as a side dish to serve with a roast leg of lamb. But these potatoes cook at 425F and the lamb cooks at 350F …how is this supposed to work? Do we now need to have two separate ovens in order to make recommended side dishes?
My husband asked for me to make this again, and put it into our rotation! I used 1 large potato and baked for and hour and a few minutes. Thank you,
These potatoes are so delicious! Have become a staple for family holidays!
Hands down the best potatoes ever!!!
These were absolutely amazing! We had them with the leg of lamb also from this site, and substituted the same spices used in that recipe since we had them on hand (rosemary and Thyme). We’ve never had a better meal! 🙂
These potatoes are insanely good.
They make a perfect side dish.
Or meal.
Make extra! They go fast!!!
I have done these receipt many times. I even done sweet potatoes using the same receipt just added butter. Not only this receipt is good the rest of there dishes are great.
Thanks!
Made these today, very easy recipe as only 6 steps ,not sure how people had difficulty understanding the oil mix in steps 5 & 6? and I am British 🙂 I have made enough to freeze and then reheat for another occasion.
A Covid scare unexpectedly derailed family Thanksgiving plans today so my husband and I ended up having dinner at home, just us. Making the most of whatever I had in my fridge and pantry, I gave this recipe a go with a small leg of lamb I was going to make this weekend, green beans almondine, and a green salad with homemade vinaigrette. Cheered us up some, thank you. Only change is I didn’t have fresh basil on hand so I played around with what I did have by adding some smoked paprika to the herb oil and sprinkled some Aleppo pepper at the end for color contrast & zing. Think parmesan would have been another good way to go, will have to try it sometime!
An easy tip. To keep from slicing through the potatoes, place a chopstick on either side with the potato in the middle. Cut down to the chopstick and you will keep an even margin on the bottom.
So smart!!
Another approach is to stick a metal kebab skewer through the bottom of the potato lengthwise about 1/4 inch from the bottom to stop your knife. Works well. I like these with duck fat, garlic, chives, rosemary and a sprinkling of cheese (pecorino Romano). Yum
Like many people, I don’t have chopsticks but I do have a small basting brush(cheapo paint brush) with a wooden handle about 1/4 inch thick.
Thank you, thank you, THANK YOU for this recipe! Literally made them last night for an impromptu dinner party and they were in the oven and the herbs prepped in under 15 minutes. Even with perfectly grilled ribeye, they were the star of the show.
They came out beautifully crispy, with so much fresh flavor from the herbs. Garlic lovers: I tripled the garlic in this and it was perfect, just enough to be present without overpowering 🙂
This is a new favorite recipe!
Totally in love with your recipes. Simple but elegant and oh-so-delicious! Thank you for sharing your food love on-line!
Really enjoy your approach to cooking and food. This recipe is really easy and dam delicious, and I’ve fixed it before. Made it for a big Easter crowd yesterday, including several teenagers. I was missing the basil, so I did garlic, baby spring onion tops, and parsley. The diners were pouring the topping over the appetisers, and I had to take it away so there’d be topping for the potato’s when I pulled them out… so no question of using this as a topping, raw garlic and all!! The immersion blender does a great job of making sure it’s blitzed thoroughly.
Thanks!!!
I modified this recipe slightly by eliminating the basil, adding onion powder, and doubling the garlic. Hands down, the best potatoes I’ve made that weren’t deep fried! The crispiness on each of the edges was almost like have a chip in each bite. The thinner the slice, the crispier the potato. This is now the family favorite.
Sooooo Delicious! And I’m roaring laughing at some of the reviews complaining about the olive oil mixture. Y’all, if you can’t handle the concept of “combining” minced and grated ingredients with oil but have the audacity and entitlement to blame the recipe author, perhaps you can stick with Shake’n’bake a few more years while you grow up. -_-
Thank you Chungah for another wonderful recipe!!