mini roasted hasselback potatoes.
buttery, soft, herby potatoes that look impressive but take way less time than full-sized. Similar to a baked potato, mini hasselbacks will be your new favorite showstopping carb.
Makes: 2-4 servings Prep time: 05 minutes Cook Time: 30 minutes
I have to be honest, I don’t totally understand the point of hasselback potatoes. I mean, right? You’re just making baked potatoes 100 times harder, aren’t you? It’s the same thing as potato pave. You could just make scalloped potatoes and save yourself the trouble, but then you wouldn’t have the gorgeous, crispy, layered potato stack to show off.
You can disagree with me there, but whether you love or hate hasselbacks, you’ll enjoy this super-simple recipe. I love buying bags of small potatoes from the store and get excited to use them only to later feel bored staring at a lifeless sack of tiny carbs. The only thing you can reasonably use them for is roasted potatoes, and somehow magically once I buy a bag, I have no craving for it whatsoever. It’s the forever-curse of the pantry, and at some point I think we’ve all experienced it.
If you, too, have a big bag of tiny ‘tatoes, go ahead and use them for this cheesy potato recipe. Slicing the potatoes takes half the time and skill of regularly sized hasselbacks, and you can fill them with herby butter that melts into the soft roasted potato. Yeah, it’s still a roasted potato, I get it. But trust me, it’s a little more fun and a little more cheesy than the usual.
mini hasselback potato ingredients
potatoes: Okay, so I wasn’t using the teeny tiny potatoes, here, but they will still work. I was using size B Yukon potatoes, which I highly recommend using, though it isn’t necessary. These are about half the size of the standard gold potatoes you’ll see situated next to the russets and reds, and often found in bags, just like the minis. If not, just take a glance through the standard Yukon golds for smaller versions, less than the size of your palm. You can also jump down to the bagged new potatoes, which are about 1-2 inches tall and a little more dense. These will work, too, but be wary of the cook time.
butter: Any kind of butter, and you can soften it in the microwave if you don’t have time to leave it on the counter. Just heat for 5 second increments, in the wrapper, while rotating in between, until soft enough to stir. It’ll be about 3-4 increments from cold.
sage & thyme: You can totally switch up the herbs: try oregano and basil for Italian style, rosemary for pairing with roasts, or parsley for something summery. I love the combo of sage and thyme for wintery meals. Use fresh or dried, either work.
garlic: Grate or mince the garlic and use a lot of it. It’s appreciated in this buttery potato.
parmesan: Without it, the potato is just buttery, which is also totally fine! The parmesan makes this creamy and cheesy and a little crispy on top, so I recommend it if you love cheese. You can also try any melty cheese, here, like fontina, monterey jack, or white cheddar.
hasselback potato pairing options
Of course, this is a side dish. You can pair this with just about any protein, and it goes especially well with steaks and roasted chickens. Here are some ideas to get you started:
poached whitefish
braised short ribs
reverse-seared steaks
saucy stewed carrots
white wines
