Description
These Mini Hasselback Potatoes are a crispy, golden twist on a classic roasted potato — with thin slices that fan out beautifully as they bake. Flavored with olive oil, garlic, and fresh herbs, these bite-sized beauties are perfect for holiday tables or weeknight dinners.
Ingredients
1 kg (2.2 lbs) new potatoes (e.g. baby Yukon gold or Maris piper potatoes)
2-3 tbsp olive oil
Salt and freshly ground black pepper, to taste
To Garnish (after roasting):
2 - 3 tbsp olive oil
1 garlic clove, minced
2 tbsp flat-leaf parsley, finely chopped
Instructions
1. Preheat the Oven
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper or foil for easy cleanup.
2. Prepare the Potatoes
Wash the baby potatoes and pat them dry.
Chef’s Tip: If the potatoes are very round or wobbly, slice a small piece off the bottom to create a flat surface—this helps keep them stable while slicing and roasting.
Place one potato at a time in the curve of a wooden spoon or between two chopsticks. Using a sharp knife, make thin, evenly spaced slices across the potato (about 3 mm / ⅛ inch apart), cutting down until the knife hits the spoon or chopsticks—this stops you from slicing all the way through.
3. Season and Arrange
Transfer the sliced potatoes to the prepared baking tray. Arrange the potatoes cut side up.
Brush with 2–3 tbsp olive oil and season generously with salt and freshly ground black pepper.
4. Roast until Golden
Roast for 45–50 minutes, or until the potatoes are golden and crispy on top and tender in the center. Start checking the potatoes after 30 minutes. The slices should begin to fan out as they cook.
5. Prepare the Garlic Herb Garnish
While the potatoes roast, combine 2 - 3 tbsp olive oil with the minced garlic and chopped parsley in a small bowl.
6. Finish and Serve
Remove the potatoes from the oven. While still hot, drizzle over the garlic and herb oil. Serve warm as a festive and flavorful side dish.
Notes
Fridge: Store cooled potatoes in an airtight container for up to 3 days.
How to Freeze Hasselback Potatoes:
- Cool the potatoes completely, then arrange them in a single layer on a parchment-lined baking sheet and flash freeze until solid.
- Once frozen, transfer to a freezer-safe container or bag and store for up to 1 month.
Chef’s Note: While it’s 100% safe to freeze hasselback potatoes, we don’t recommend it — the texture becomes soft and mealy once reheated, and they lose their signature crispness.
How to Reheat Potatoes: Warm in a 180°C (350°F) oven for 10–15 minutes until hot and crispy again.
Use Leftovers: Add to breakfast hash or salads
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Category: Side Dish
- Method: Oven-Roasted
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 196
- Sugar: 1.9 g
- Sodium: 221.3 mg
- Fat: 9.5 g
- Carbohydrates: 26.5 g
- Protein: 2.9 g
- Cholesterol: 0 mg
