Prep time: 10 mins | Cook time: 50 mins | Total time: 1 hr | Serves: 10-12 mini potatoes
These mini Hasselback potatoes are the perfect side dish for this Holiday! Crispy and golden rosemary plus garlic mini Hasselback potatoes to pair with your meal for a memorable and intimate Christmas dinner. You can never go wrong with potatoes. Everyone loves potatoes, and they go so well with just about anything. You can dress them up into something amazing. Just like these delicious mini Hasselback potatoes. Simple yet well seasoned, infused with fresh rosemary, minced garlic, lemon, cumin, salt, and pepper. The star of the show and a must on all occasions!
These mini Hasselback potatoes are velvety smooth inside, yet crispy outside. And the impressive golden interior will make you drool. Also, if you have vegetarian friends, treat them to the most amazing meal with these wonderful side dishes!
Ingredients
Potatoes:
10-12 small white potatoes, washed
Rosemary + Garlic Glaze:
¼ c. extra virgin olive oil
2 tbsp fresh rosemary, roughly chopped
½ tsp fresh lemon juice
1 tsp lemon zest
¼ tsp ground cumin
Salt and Pepper to taste
1 clove garlic, minced
How to make Rosemary + Garlic Mini Hasselback Potatoes
Step 1: Prepare the oven. Preheat it to 200 degrees C or 390 degrees F.
Step 2: Through the potatoes, cut slits widthways, ensuring not to cut through.
Step 3: In a large baking/roasting pan, place the potatoes. Brush each with the oil mixture, allowing the oil to drip through the slits. Keep some of the oil mixtures for later.
Step 4: Place the pan in the preheated oven and roast the potatoes for about 45 to 50 minutes. Halfway through roasting, baste each potato with the reserved oil mixture.
Step 5: Remove the pan from the oven once the potatoes are crispy, golden and slits have slightly separated. Serve right away. Enjoy!
Note:
In an airtight container, store the leftovers and keep them in the fridge for up to 3 to 4 days.
Ingredients
- Potatoes:
- 10-12 small white potatoes, washed
- Rosemary + Garlic Glaze:
- ¼ c. extra virgin olive oil
- 2 tbsp fresh rosemary, roughly chopped
- ½ tsp fresh lemon juice
- 1 tsp lemon zest
- ¼ tsp ground cumin
- Salt and Pepper to taste
- 1 clove garlic, minced
Instructions
Step 1: Prepare the oven. Preheat it to 200 degrees C or 390 degrees F.
Step 2: Through the potatoes, cut slits widthways, ensuring not to cut through.
Step 3: In a large baking/roasting pan, place the potatoes. Brush each with the oil mixture, allowing the oil to drip through the slits. Keep some of the oil mixtures for later.
Step 4: Place the pan in the preheated oven and roast the potatoes for about 45 to 50 minutes. Halfway through roasting, baste each potato with the reserved oil mixture.
Step 5: Remove the pan from the oven once the potatoes are crispy, golden and slits have slightly separated. Serve right away. Enjoy!
Notes
In an airtight container, store the leftovers and keep them in the fridge for up to 3 to 4 days.
