Mini Hasselback Potatoes
on Jan 23, 2023
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Like a tiny baked potato but even better, these mini hasselback potatoes are crisp on the edges and soft in the middle. I pair these amazing baby potato bites with a quick, simple dip made with Greek yogurt and lots of fresh chives.
If you are a fan of this style of potato, make sure to check out these Hasselback Sweet Potatoes too.
Table of Contents
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.
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.
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.
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.
They are named after Hasselbacken, the restaurant in Stockholm, Sweden that first served these potatoes in the 1940s.
This is a way of thinly slicing potatoes without cutting them all the way through. These thin slices crisp up as they roast in the oven and the potatoes have a lovely fan or accordion shape.
Yes, there is a special tool that does this specific slicing method, but you can do it with just a sharp knife and not buy another gadget for your kitchen.
More Roasted Potato Recipes
Did you make these potatoes? Please leave a rating and comment below. Thanks!
Mini Hasselback Potatoes with Herby Yogurt
- For potatoes
- 3 tablespoons olive oil
- 1 tablespoon melted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1-2 tablespoons minced chives
- 1-1/2 pounds new potatoes fingerling, Yukon Gold or baby potatoes
- 1/4 cup finely grated Parmesan
- For herby yogurt
- 1/2 cup Greek yogurt
- 2 teaspoons olive oil
- 2 tablespoons minced chives
- 1 garlic clove minced
- Pinch of kosher salt
- Pinch of black pepper
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- In a small bowl, whisk together the olive oil, melted butter, salt and pepper.
- Place a chopstick on either side of 1 potato on a cutting board. Use a paring knife to cut slits about 1/8-inch wide perpendicular to the length of the potatoes. Make sure not to cut the potatoes all the way through. The chopsticks will help stop the knife. Repeat with the remaining potatoes.
- Place the potatoes on the sheet pan. Brush with the olive oil-butter mixture.
- Roast the potatoes for 45 minutes until the edges are lightly browned and you can easily pierce them with a knife.
- Sprinkle the potatoes with Parmesan.
- Return the potatoes to the oven and bake for 5 minutes to melt the cheese.
- Top the roasted potatoes with chives.
- For the herby yogurt, stir together the Greek yogurt, olive oil, chives, garlic, salt and pepper in a small bowl. You can do this while the potatoes roast. Serve the yogurt in a dish or spoon a small amount on the top of each potato.
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published January 24, 2019. Updated: January 23, 2023.