Mini Hasselback Potatoes

8 Servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

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!

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!

Mini Hasselback Potatoes 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.

  1. 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.Mini Hasselback Potatoes collage cutting potatoes on chopsticks and fanning them apart

  2. 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.Mini Hasselback Potatoes collage preparing butter and seasoning mix and tossing potatoes

  3. 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 servingMini Hasselback Potatoes spread out on baking sheet collage before and after baking

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

Nutrition Facts
Mini Hasselback Potatoes
Amount Per Serving
Calories 252 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 34mg11%
Sodium 666mg29%
Potassium 738mg21%
Carbohydrates 31g10%
Fiber 4g17%
Sugar 1g1%
Protein 5g10%
Vitamin A 457IU9%
Vitamin C 34mg41%
Calcium 63mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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

What is the easiest way to cut hassleback potatoes?

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.

Why are the called Hasselback potatoes?

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

Mini Hasselback Potatoes

Mini Hasselback Potatoes are crisp, tender and buttery potatoes roasted with garlic and cheese. A perfect side dish for a busy weeknight!
Yield 8 Servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder


  • 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


  • 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.


Calories: 252kcal | Carbohydrates: 31g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 666mg | Potassium: 738mg | Fiber: 4g | Sugar: 1g | Vitamin A: 457IU | Vitamin C: 34mg | Calcium: 63mg | Iron: 1mg

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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!

More Delicious Roasted Potato Recipes

Mini Hasselback Potatoes collage of cooked potatoes with recipe title across middle of pic

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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