Mini Hasselback Potatoes with Herby Yogurt
Finished with melted Parmesan, these roasted mini potatoes are served with a chive yogurt dip. Enjoy them as an appetizer or a side dish.
Servings: 4
Ingredients
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
Instructions
- 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.
Notes
You can include a mix of fresh chives, rosemary and thyme for the herbs.
You can substitute sour cream for Greek yogurt.
These potatoes are best served warm right from the oven.
Store leftovers in an airtight container in the refrigerator up to 3 days. Warm them in the oven at 375 degrees F. Pierce a potato the middle to see if the knife comes out hot, then you will know that they are ready.
Nutrition
Calories: 317kcal | Carbohydrates: 32g | Protein: 8g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 736mg | Potassium: 742mg | Fiber: 4g | Sugar: 3g | Vitamin A: 261IU | Vitamin C: 35mg | Calcium: 115mg | Iron: 2mg