Mini Hasselback Potatoes are crisp, tender and buttery potatoes roasted with garlic and cheese. A perfect side dish for a busy weeknight!
This simple delicious potato Side Dish is a cross between classic Baked Potatoes and Roasted Potatoes. You still get the tender insides of a whole potato with the crispy layer of roasted cut up potatoes. Try these buttery mini potatoes or our Candied Hasselback Sweet Potatoes for your Holiday Dinner this year!
Table of contents
- Sabrina’s Mini Hasselback Potatoes Recipe
- Ingredients
- Kitchen Tools & Equipment
- How to Make
- Can these be made ahead of time?
- Nutritional Facts
- Hasselback Potatoes Tips & Tricks
- Toppings for Mini Hasselback Potatoes
- How to Store
- Alternative Cooking Techniques
- Frequent Questions
- Recipe Card
- Variations
- Related Recipes
Sabrina’s Mini Hasselback Potatoes Recipe
If you are looking for a potato side dish a bit different from your usual mashed, baked, or roasted potatoes, you are going to love these easy and delicious Mini Hasselback Potatoes. It’s a simple way to turn plain small potatoes into an impressive side that tastes amazing too. This recipe is for garlicky, buttery potatoes with Parmesan cheese but check out below sections for more seasoning and serving ideas.
What are Hasselback Potatoes?
Hasselback Potatoes are potatoes that have been cut into thin slices all the way down except for a small amount at the bottom. The small bit of potato on the bottom holds all the slices together so it looks almost like an accordion. The sliced top helps them bake to a crisp-tender texture, and makes sure that the butter and seasoning mixture can coat the outside and inside of each slice. It gives you perfectly seasoned and cooked potatoes every time!
Ingredients
Potatoes: The thing that sets this recipe apart from classic Hasselback Potatoes is using mini Yukon potatoes. They’re the perfect little buttery potatoes that you can serve on the side, but they aren’t quite as filling so you can enjoy them along with a big meal.
Butter: The melted butter doesn’t just add a delicious buttery flavor, it also helps the seasonings and grated cheese stick to the potatoes. It also crisps and caramelizes the outside of the skin. For vegan potatoes, you can replace the melted butter with extra virgin olive oil or coconut oil. Reduce the oil to ⅓ cup so the potatoes aren’t too greasy.
Cheese: The mini potatoes are topped off with Parmesan cheese, which gives a sharp and delicious flavor to the recipe. Make these potatoes extra cheesy by adding some pre-shredded cheese during the last 10 minutes of baking. Cheddar cheese, Pepper Jack, provolone, or Monterey Jack would be the perfect melty topping.
Seasonings: Salt, pepper, garlic powder, and paprika are all mixed in with the melted butter and tossed to coat the potatoes. Thanks to the slices at the top of the potatoes, the butter and flavoring are able to cover the inside and outside of the potatoes
Kitchen Tools & Equipment
- Chopsticks: The key to getting perfect accordion slices without cutting the slices off is to use some plain ol’ chopsticks! Just make sure they are the same size and ones that lay flat without rolling will keep your potatoes still while you cut them too.
- Mixing Bowl: You’ll need a large enough bowl to hold the potatoes with room to toss them so that they get coated evenly.
- Baking Sheet: These are best if you spread them out on a baking sheet so they can naturally fan open as they bake. You don’t want them crowding or they will just steam and you won’t get the crispy outside edges.
How to Make
Time needed: 1 hour and 15 minutes.
- Slice the Potatoes
Preheat the oven to 375 degrees, and line a rimmed baking sheet with foil for easy cleanup. Place each of the baby potatoes in between two chopsticks to slice them. Cut the top of the potatoes into 1/8? thick slices. The chopsticks keep the potato intact and stop the knife before it cuts all the way through.
- Season the Potatoes
Fan out the potato slices slightly, and place each potato in a large mixing bowl. Add the melted butter, Parmesan cheese, salt, pepper, garlic powder, and paprika. Toss gently until the potatoes are well coated.
- Bake the Potatoes
Lay the potatoes in a single layer on the prepared baking sheet. Put in the preheated oven for 50-55 minutes. Take the potatoes from the oven and brush the remaining butter mixture from the bowl over the top of the potatoes. Increase temperature to 425 and return to the oven for 10 minutes. Top the Mini Hasselback Potatoes with parsley and Parmesan cheese before serving
Can these be made ahead of time?
While you can definitely cook the potatoes ahead of time and reheat them, they are best served fresh. You can cut the potatoes the night before, but you’ll need to store them in water so they don’t turn brown.
Nutritional Facts
Hasselback Potatoes Tips & Tricks
Wash your Potatoes
You want to leave skin on the potatoes so it’s important to wash them really well and remove any buds and sprouts. However, keep in mind gold potatoes have thinner skin so don’t scrub so hard it peels away.
Use Wooden Spoons
If you don’t have chopsticks, you can also use two wooden spoons to the same effect. You just want to make sure that the handles are the same size to keep your potatoes from rolling around and make a flat surface to cut.
Toppings for Mini Hasselback Potatoes
Loaded Potatoes: To make the Mini Hasselback Potatoes even better, you can top them off all the classic toppings for loaded baked potatoes Top the cooked potatoes with Cheese Sauce or shredded cheddar cheese then add a dollop of sour cream, chopped green onion, and bacon bits.
Chili: Smother your baked hasselback potatoes with a generous scoop of your favorite Chili recipe like Beef Chili or Turkey Chili. This would make a great next day dinner or lunch to use up leftovers from the week.
How to Store
Store: After baking, you don’t want to leave potatoes at room temperature for more than 2 hours. To keep leftovers, transfer the potatoes to an airtight container and store them in the fridge for 3-5 days.
Reheat: You can reheat the potatoes in the oven at 300 degrees until they are hot, or pop them in an air fryer preheated to 375.
Freeze: To store the Mini Hasselback Potatoes longer, you can keep them in the freezer for 3 months. Allow them to cool completely before wrapping in foil and storing them in a freezer bag.
Alternative Cooking Techniques
Air Fryer Mini Hasselback Potatoes
- Prepare your buttery glaze and cut the potatoes as usual.
- Coat the potatoes in the butter mixture.
- Add the potatoes in a single layer in the air fryer basket.
- You may have to make them in batches so you don’t crowd the basket or stack them.
- Cook them on 400 degrees F for 15-20 minutes until golden and crispy outside and cooked inside.
Frequent Questions
The easiest way to cut hasselback potatoes to make even slices that don’t go all the way through is to use a pair of chopsticks. Elevating the potato on the chopsticks keeps the knife from slicing all the way down and they hold the potato still as you cut too.
The name Hasselback actually comes from a Swedish restaurant by the same name. They are said to have originated at this restaurant in Stockholm back in the 1940s.
Recipe Card
Ingredients
- 3 pounds small yukon potatoes
- 1/2 cup unsalted butter , melted
- 1/3 cup grated Parmesan cheese
- 2 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
Instructions
- Preheat oven to 375 degrees.
- Using a knife and a set of chopsticks cut each potato into 1/8″ thick slices. To do this place the potato in between the chopsticks and cut until you hit the chopsticks (this prevents the potatoes from being cut all the way through by accident).
- Separate the slices of potatoes slightly and place them in a large mixing bowl.
- Add the butter, Parmesan cheese, salt, pepper, garlic powder, and paprika to the bowl.
- Toss well until the potatoes are very well coated.
- Add the potatoes to a 13×9″ baking dish or on a baking sheet (reserve the remaining butter in the bowl).
- Cook for 50-55 minutes, uncovered.
- Raise the temperature to 425 degrees and brush with the remaining butter mixture in the bowl.
- Bake again for 10 minutes until crispy then top with chopped parsley or additional Parmesan cheese.
Nutrition
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Variations
Gratin: For a decadent Mini Hasselback Potatoes au Gratin, bake them in a 9×13 dish instead of a baking sheet. Make a custard with 1 egg, 2 cups heavy cream, the Parmesan cheese, and add ¼ teaspoon each cinnamon and nutmeg to the seasonings. Mix everything and pour over the potatoes. Bake as usual, topping with shredded Gruyere cheese in the last 10 minutes of baking.
Lemon Herb: For a bright fresh flavor, you can add 2 tablespoons of fresh lemon juice and 1 teaspoon of dried herbs like thyme or rosemary to the butter mixture. Top the Mini Hasselback Potatoes off with lemon zest and fresh herbs.
Seasonings: You can try out different kinds of seasonings like red pepper flakes, cumin, oregano, chili powder, or flaked sea salt. Add your favorite seasoning blends to instantly transform the flavor. Make Southwest potatoes with Taco Seasoning, or add dry Ranch Dressing Mix for some delicious tang!
Related Recipes
More Delicious Roasted Potato Recipes
Candied Hasselback Sweet Potatoes
Easy sliced, baked sweet potatoes with amazing spices and brown sugar!
