Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 4
Super fun and the cutest potatoes ever! Kids and grownups are obsessed with these bad boys! Magnificently crispy mini Hasselback potatoes that are bursting with flavour!
Ingredients
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2 pounds/1kg Baby Potatoes
2 tablespoons Unsalted Butter, melted
1 tablespoon Extra Virgin Olive Oil
1 heaped teaspoon EACH: Ground Sage, Onion Powder
3/4 teaspoon salt, or to taste
1/4 teaspoon Black Pepper
HOW TO MAKE MINI HASSELBACK POTATOES
Step 1: Along with the baby potatoes, make about 1/16 to 1/8-inch very thin slices, making sure not to go all way down so the potato stays intact. In a large bowl, place the baby potatoes.
Step 2: Combine the melted butter and seasoning in a small pot. Pour this into the baby potatoes and gently stir, making sure that the potatoes are fully coated.
Step 3: On a baking tray, spread the potatoes.
Step 4: To the bowl with the leftover seasoning, drizzle around a tbsp oil, and mix using a brush. Brush this on the tops of the potatoes.
Step 5: Place in a 200 degrees C or 390 degrees F preheated oven and bake for about 30 to 35 minutes until the potatoes are golden and crispy. The cooking time depends on the size of the potatoes. Remember that if the potatoes begin charring before the middle is soft, simply decrease the heat.
Step 6: Enjoy these mini Hasselback potatoes as finger food and serve with a dip or as a side dish.
Notes:
I always use sage and onion for this recipe, however, other seasonings will be perfect too. Here are some suggestions:
1 heaped teaspoon Paprika & Garlic Powder with half teaspoon Thyme and 1/4 teaspoon Cayenne Pepper
1 teaspoon each Smoked Paprika, Cayenne Pepper, Onion Powder, Garlic Powder
1 teaspoon each Fresh Rosemary, Thyme, and Garlic
Feel free to use larger potatoes if you’d like. Just remember to use the same weight (about 2 pounds or 1kg) which makes around 4 to 9 potatoes, again depending on the size. Use the same method, oven temperature, but make sure to keep an eye on the potatoes as they roast.
Nutrition Facts:
Amount Per Serving: Calories 240 | Fat 7.46g 11% | Saturated Fat 2.942g 15% | Trans Fat 0.002g, Polyunsaturated Fat 0.60 1g, Monounsaturated Fat 3.586g, Cholesterol 7mg 2% | Sodium 452mg 19% | Potassium 964mg 28% | Carbohydrates 39.84g 13% | Fiber 5.1g 20% | Sugar 1.77g 2% | Protein 4.85g 10% | Vitamin A 135IU 3% | Vitamin C 44.7mg 54% | Calcium 35mg 4% | Iron 1.93mg 11%
Ingredients
- 2 pounds/1kg Baby Potatoes
- 2 tablespoons Unsalted Butter, melted
- 1 tablespoon Extra Virgin Olive Oil
- 1 heaped teaspoon EACH: Ground Sage, Onion Powder
- 3/4 teaspoon salt, or to taste
- 1/4 teaspoon Black Pepper
Instructions
Step 1: Along with the baby potatoes, make about 1/16 to 1/8-inch very thin slices, making sure not to go all way down so the potato stays intact. In a large bowl, place the baby potatoes.
Step 2: Combine the melted butter and seasoning in a small pot. Pour this into the baby potatoes and gently stir, making sure that the potatoes are fully coated.
Step 3: On a baking tray, spread the potatoes.
Step 4: To the bowl with the leftover seasoning, drizzle around a tbsp oil, and mix using a brush. Brush this on the tops of the potatoes.
Step 5: Place in a 200 degrees C or 390 degrees F preheated oven and bake for about 30 to 35 minutes until the potatoes are golden and crispy. The cooking time depends on the size of the potatoes. Remember that if the potatoes begin charring before the middle is soft, simply decrease the heat.
Step 6: Enjoy these mini Hasselback potatoes as finger food and serve with a dip or as a side dish.
Notes
I always use sage and onion for this recipe, however, other seasonings will be perfect too. Here are some suggestions: 1 heaped teaspoon Paprika & Garlic Powder with half teaspoon Thyme and 1/4 teaspoon Cayenne Pepper 1 teaspoon each Smoked Paprika, Cayenne Pepper, Onion Powder, Garlic Powder 1 teaspoon each Fresh Rosemary, Thyme, and Garlic Feel free to use larger potatoes if you’d like. Just remember to use the same weight (about 2 pounds or 1kg) which makes around 4 to 9 potatoes, again depending on the size. Use the same method, oven temperature, but make sure to keep an eye on the potatoes as they roast.
