Mini Hasselback Potatoes

Why You’ll Love This Recipe

These are roasted potatoes that deliver on looks and flavor. As they roast, the potato slices get crisp and fan out. They are beautiful, and they have wonderful texture and bite.

You can serve this baby potato recipe as a side dish or an appetizer. From Thanksgiving Day to Super Bowl Sunday, it’s impossible to say no to a roasted potato. They are a definite crowd pleaser, and they are bite-sized too.

This recipe has less than 10 ingredients. And once you get into the rhythm of slicing the potatoes, the oven does the rest of the work.

What are Hasselback Potatoes?

Sometimes called accordion potatoes, hasselbacks were first made in a restaurant in Stockholm, Sweden named Hasselbacken in the 1940s. When you cut these thin slices into potatoes, you end up with is a more fancy looking roasted whole potato.

How To Cut Hasselback Potatoes

For this recipe, I use small potatoes. That’s why I like using my paring knife to cut them. The easiest way to do this is to put a chopstick on either side of the potato. Then when you thinly slice them, the wooden chopsticks will stop your knife from cutting through it. You will get the hang of cutting them pretty quickly.

The Ingredients

This is what you need:

• Potatoes: Since these are supposed to be roasted potato bites, it’s best to use new potatoes such as fingerling potatoes, Yukon Gold potatoes, red potatoes or baby potatoes that are small. As you can see from the photos, it’s ok if they aren’t all the same exact size.
• Chives are my favorite fresh herbs with baked potatoes. I sprinkle them on when the potatoes are out of the oven and also stir them into the herby yogurt. They are like delicate green onions. You can use a mix of fresh rosemary and fresh thyme with the chives.
• Parmesan: Once the potatoes are almost done roasting, I finish them with grated Parmesan cheese. You can substitute with cheddar cheese.
• Olive oil: You need extra virgin olive oil for both the potatoes and the herby yogurt, which helps to thin it out.
• Melted butter is mixed with the oil to brush on the potatoes to enhance both browning and taste. Just melt the butter in the microwave.
• Yogurt: Since I always have Greek yogurt in my fridge, that’s what I use as the base of the condiment to pair with these potatoes. You can swap it out for sour cream.
• Garlic: To go with the chives in the herby yogurt, I stir in a minced garlic clove.
• Salt & pepper season both the potatoes and the yogurt.

How To Make Mini Hasselback Potatoes

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

1. Stir the olive oil, melted butter, salt and pepper in a bowl.

2. Cut the potatoes. Place a chopstick on both sides of a single potato. Cut 1/8-inch wide slices without cutting through the bottom. The chopsticks should prevent this from happening.  Then put the potatoes on the sheet pan.

3. Brush the potatoes with the olive oil-butter mixture.

4. Bake the potatoes for 45 minutes. This will give them time to lightly brown on the outsides and be tender in the centers.

5. Sprinkle the potatoes with Parmesan cheese.

6. Continue roasting the potatoes for 5 minutes to let the cheese melt.

7. Top the potatoes with chives.

8. Make the herby yogurt. Stir together the Greek yogurt, oil, chives, garlic, salt and pepper. You can do this while the potatoes are in the oven.

Serving

As mentioned, you can serve these potatoes as an appetizer or a side with the meal. For the herby yogurt, either spoon it into a small dish or put a dollop on the top of each roasted potato. It’s up to you.

Leftovers & Storage

You can keep leftovers in an airtight container in the fridge up to 3 days. Warm them in a 375-degree F oven. To see if they are warm inside, slide a knife into the center of a potato and carefully touch it to see if it comes out hot. When you warm leftover potatoes, they will not be as crispy on the edges as when you first roast them.

Recipe Tips

Use the chopsticks. You might think you can just slice the potatoes without them, but don’t risk doing a full cut through the bottom of the potatoes. Also, potatoes are never symmetrical, so pay attention when you’re cutting especially at the ends that go up and don’t make contact with the chopsticks on the cutting board.

Since the potatoes are small, use a paring knife and not a chef’s knife.

Slice the potatoes evenly. Cutting equal widths will help them cook evenly and in the same amount of time.

Make the herby yogurt. Of course you can serve these roasted potatoes without anything on the side, but it is so quick and easy to make the yogurt while the potatoes are in the oven.

More Roasted Potato Recipes

Smashed Roasted Potatoes
Garlic Herb Roasted Fingerling Potatoes
Rosemary Roasted Potatoes
Baked Garlic French Fries
Sweet Potato Skins