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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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!!
These were delish! My kids ate them with just the olive oil on them. My husband and I ate it with the topping and added some lamb broth from the main dish into the topping. So very good and so easy!
Great side dish with myroasted lamb and roasted carrots and Brussels sprouts. I think I also used your lamb and Brussels sprouts recipes.
Made these to go on a “Baller Board” for a friends birthday celebration. They were so easy, looked impressive and were delicious! Birthday girl asked for the recipe. So it’s going in my arsenal of tried and true recipes.
Outstanding!
I think confusion of step 6 is that you don’t specify what the olive oil mixture is. I know, seems like it should be obvious, however, new cooks and/or folks who may be a little tentative with new recipes, are following instructions to the letter.
Refer to step 5.