Mini Hasselback Potatoes
Crisp-tender, garlicky, herb hasselback potatoes make for the perfect side dish! And they’re mini so it makes for easy serving!
Is it wrong that I’ve been eating these potatoes as a main?
I know, they’re officially classified as the best ever side dish to complement any meal but I prefer it much more as a main dish.
You know, carb-loading on every count for my wedding next year.
I mean, these babies are so perfectly crispy on the outside and melt-in-your-mouth tender on the inside. Plus, the garlic and fresh herbs also gives it just enough flavor without overpowering your main entree.
But then again, if you’re like me, you won’t need a main dish.
Mini Hasselback Potatoes
Crisp-tender, garlicky, herb hasselback potatoes make for the perfect side dish! And they're mini so it makes for easy serving!
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.
Did you make this recipe?
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That spoon idea was genius! Made for perfect cuts. Cooking them tomorrow for Easter lunch!
Sorry I found these far toooo oily. I usually use melted butter instead of oil and find this muuuuch nicer
I also use the wooden spoon method for cutting and find this ideal
These are so simple, easy and delicious. I served with sour cream (I added salt, pepper and some olive oil to it.)
Thank you for the recipe!
Hey there.
If I’m making the roasted leg of lamb recipe and these together.. How should I do it?
Like how much time should I give the potatoes and how hot of an oven should I use for the lamb and potatoes?
Thank you
Recipe is incomplete. After herbs and oil are in bowl, then what? Inverted blender????
I am sorry you are having so much difficulty, Lindsay. The olive oil mixture is drizzled on the potatoes once they come out of the oven. This is indicated in step 6, making the recipe complete. 🙂
I am looking forward to making these on Sunday this weekend. But in step 5 of your directions you don’t say what to do with the fresh herbs and olive oil. I presume I am supposed to sprinkle them over the potatoes. But you need to actually SAY that in the directions!
Dorothy, this is mentioned in step #6.
6. Serve potatoes immediately, drizzled with olive oil mixture.
Dorothy and Lindsay having difficulty understanding that Step 5 is the Olive Oil Mixture. I don’t believe this is a problem with the recipe. I would say this is a problem with English comprehension.
Made these for a dinner party. Prepped them earlier in the day and made the finishing herb oil. When my guests came I popped them in the oven while we had wine and appetizers. They came out gorgeous. Everyone raved about how cute they were and how delicious. Really wasn’t hard to prep with just a knife and cutting board.
[repost- for got to rate and fixed typos]
That’s so great, MJ! Thank you so much for sharing! 🙂
Delicious! Never would have thought of using basil. I also like to add a small dollop of sour cream on each. A couple of ideas to make slicing them easier: Place potato in the bowl of a wooden spoon before slicing – the edge of the spoon will keep you from cutting all the way through. Another option is to use wooden skewers or chopsticks, especially if you can find flat ones, placing the flat side down on cutting board. Same idea as the spoon – you won’t be able to cut all the way through the potato.
Great ideas, Susan. Thanks! 🙂
Super easy to make. I impressed the in-laws last weekend with these. They looked just like the photos.
That’s great!
Hasselback potatoes are the best, these look perfect!
Great recipes
Thank you!
These look is there any way to reheat them?
I’ve reheated them in the oven on a lower setting but as always, please use your best judgement when reheating. Hope that helps!
I have also cut them thru the next day and fried for breakfast instead of reheating whole potato 🙂
LOVE! all your recipes & Butters too! x0x0