Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 4
These are the cutest potatoes! Delicious, crispy, and bursting with flavour Mini Hasselback Potatoes that you can easily make in under an hour. Serve these with your favourite dip as finger food or a side to your weeknight dinner meal.
Ingredients:
2 pounds/1 kg Baby Potatoes
2 tablespoons Unsalted Butter, melted
1 tablespoon Extra Virgin Olive Oil
1 heaped tsp 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 very thin (about 1/6-1/8-inch) slices, making sure to not go all the way down and keep the potatoes 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 bowl with the potatoes and toss to completely coat the potatoes.
Step 3: On a baking tray, spread the potatoes. To the same bowl, drizzle about 1 tbsp of oil. Brush the oil to mix with any remaining seasoning. Brush this over the tops of the potatoes.
Step 4: Place the baking tray in a 200 degrees C or 390 degrees F oven and bake the potatoes until golden and crispy. Keep in mind that the cooking time of the potatoes varies depending on the size of the potatoes. Turn the heat down once the potatoes begin to char before it tuned soft in the middle.
Step 5: Remove from the oven when done and serve the Hasselback potatoes right away with your favourite dip. Enjoy!
Notes:
You can use any seasonings of your choice apart from sage and onion. Try 1 heaped tsp paprika and garlic powder with half tsp thyme and 1/4 tsp cayenne pepper. Or 1 tsp each smoked paprika, cayenne pepper, onion powder, and garlic powder. Another option is 1 tsp each fresh rosemary, thyme, and garlic.
For this recipe, you can also use larger potatoes. Simply use the same weight of potatoes and proceed as directed.
These Hasselback potatoes pair so well with any dip.
Nutrition Facts:
Amount Per Serving: Calories 240, Calories from Fat 67, Fat 7.46g11%, Saturated Fat 2.942g15%, Trans Fat 0.002g, Polyunsaturated Fat 0.601g, Monounsaturated Fat 3.586g, Cholesterol 7mg2%, Sodium 452mg19%, Potassium 964mg28%, Carbohydrates 39.84g13%, Fiber 5.1g20%, Sugar 1.77g2%, Protein 4.85g10%, Vitamin A 135IU3%, Vitamin C 44.7mg54%, Calcium 35mg4%, Iron 1.93mg11%
Ingredients
- 2 pounds/1 kg Baby Potatoes
- 2 tablespoons Unsalted Butter, melted
- 1 tablespoon Extra Virgin Olive Oil
- 1 heaped tsp 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 very thin (about 1/6-1/8-inch) slices, making sure to not go all the way down and keep the potatoes 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 bowl with the potatoes and toss to completely coat the potatoes.
Step 3: On a baking tray, spread the potatoes. To the same bowl, drizzle about 1 tbsp of oil. Brush the oil to mix with any remaining seasoning. Brush this over the tops of the potatoes.
Step 4: Place the baking tray in a 200 degrees C or 390 degrees F oven and bake the potatoes until golden and crispy. Keep in mind that the cooking time of the potatoes varies depending on the size of the potatoes. Turn the heat down once the potatoes begin to char before it tuned soft in the middle.
Step 5: Remove from the oven when done and serve the Hasselback potatoes right away with your favourite dip. Enjoy!
Notes
You can use any seasonings of your choice apart from sage and onion. Try 1 heaped tsp paprika and garlic powder with half tsp thyme and 1/4 tsp cayenne pepper. Or 1 tsp each smoked paprika, cayenne pepper, onion powder, and garlic powder. Another option is 1 tsp each fresh rosemary, thyme, and garlic. For this recipe, you can also use larger potatoes. Simply use the same weight of potatoes and proceed as directed. These Hasselback potatoes pair so well with any dip.
