We love a good potato dish and these Mini Hasselback Potatoes are amazing! We made a mini version of the classic full sized hasselback potatoes, which maximize the crispy, cheesy texture and flavors which we think are the best parts!
These perfect hasselback potatoes are on bi-monthly repeat at my house all year long! They make an incredible side dish to almost any meal, especially around the holidays! We promise you and your loved ones will not be dissapointed!
What are Hasselback Potatoes?
Origins
The most notable origins of hasselback potatoes are from the Hasselbacken Restaurant and Hotel in Sweden.
Technique
Hasselback Potatoes are when thin slices are made crosswise, almost completely, through a potato. Not only is it visually pleasing, but slicing the potato this way also serves a purpose. This technique allows for more surface area to be created for additional texture as well as lessen the overall cooing time. The evenly spaced slices also allow for delicious things like cheese, herbs and butter to be stuffed into them.
How to Make Our Mini Hasselback Potatoes
Ingredients
Process
- Preheat oven. Cut partial slits into each potato, crosswise, not entirely through each potato. (*tips below!)
- Melt butter in a small saucepan, or butter warmer, over low heat with minced garlic.
- Place potatoes onto a parchment (or silpat) lined baking sheet. Season with salt and pepper.
- Brush garlic butter mixture over each potato and season with salt and pepper.
- Bake potatoes for 15 minutes. Remove potatoes from oven and generously baste again with garlic butter. Continue to bake for an additional 10 minutes. Remove potatoes from oven and baste one last time.
- Top each potato with small pile of shredded cheese and place potatoes back into the oven and bake for an additional 10 to 15 minutes or until potatoes are fork tender and cheese has melted.
- Lightly season each potato with more salt and pepper and finish with a sprinkle of chives. Serve.
Tools You Will Need
- cutting board
- knife
- wooden spoons
- saucepan
- pastry brush
- baking sheet
- parchment paper or silpat
Tips and Tricks for Hasselback Potatoes Success
Our recipe for easy hasselback potatoes is very simple, but there are a few tips we have that will provide you with the best results for mini hasselback potatoes.
- If potatoes aren’t level, slice a very small amount off the bottom of each potato.
- If you’re worried about slicing through the entire potatoes, place two wooden spoons or chopsticks along the top and bottom of each potato to use as a stopper.
- We highly recommend buying a block of cheese and shredding it yourself instead of buying pre-shredded cheese. Freshly shredded cheese does not have anti-caking agents, so it will melt better and more evenly. It will also melt right into each sliced nook to maximize cheesy goodness.
- Use a sharp knife so you can get nice even cuts
Variations for Our Hasselback Potatoes Recipe
- Try experimenting with other great melting cheeses to switch up the flavor. Some alternatives we love are gruyere, provolone and fontina.
- Mix up the herbs! We like using fresh minced thyme, rosemary and green onion.
- Other small potatoes also work well such as fingerling potatoes, red potatoes, and small purple potatoes. Yukon gold potatoes are also delicious.
- Sour cream and other toppings you might typically use for baked potatoes are perfect for this recipe, such as bacon bits or chopped bacon.
What to Serve with Mini Hasselback Potatoes
If you want to jazz up our hasselback potatoes you can add some chopped bacon to the top, or sour cream. Really anything you might put on a baked potato will be delicious!
These mini hasselback potatoes really are versatile and go with so many different dishes. Some of our favorite dishes to pair these with are:
- Spatchcock Chicken
- Standing Rib Roast
- Oven Baked Chicken Thighs
- Garlic Butter Lamb Chops
- Pork Belly Porchetta
- Slow Cooker BBQ Beef Brisket
More Delicious Potato Recipes You Will Love
Mini Hasselback Potatoes
INGREDIENTS
hasselback potatoes
- 20 small new potatoes
- 1/4 cup (1/2 stick) unsalted butter
- 2 garlic cloves minced
- 1 ½ cups freshly shredded cheddar
- salt and pepper to taste
garnish
- 3 tablespoons thinly sliced chives
INSTRUCTIONS
- Preheat oven to 400˚F.
- Cut slits ⅔’s of the way into each potato, crosswise, ¼ inch apart. (Slicing tips in the notes below!)
- Melt butter in a small saucepan over low heat with minced garlic, about 5 minutes.
- Place potatoes onto a parchment (or silpat) lined baking sheet ½ inch apart. Brush garlic butter over each potato and season with salt and pepper.
- Bake potatoes for 15 minutes. Remove potatoes from oven and generously baste again with garlic butter.
- Continue to bake for an additional 10 minutes. Remove potatoes from oven and baste one last time.
- Top each potato with small pile of shredded cheese and place potatoes back into the oven and bake for an additional 10 to 15 minutes or until potatoes are fork tender and cheese has melted.
- Lightly season each potato with more salt and pepper and finish with a sprinkle of chives. Serve.
NOTES
- If potatoes aren’t level, slice a very small amount off the bottom of each potato.
- If you’re worried about slicing through the entire potatoes, place two wooden spoons along the top and bottom of each potato to use as a stopper.
- We highly recommend buying a block of cheese and shredding it yourself instead of buying pre-shredded cheese. Freshly shredded cheese does not have anti-caking agents, so it will melt better and more evenly. It will also melt right into each sliced nook to maximize cheesy goodness.
Did you make this recipe? We want to see!
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Easy to do, fun to eat! You can easily scale up or down. I made this with only 10 potatoes for just me and the hubby.
They sound terrific! Given my lousy skills at cutting even slices could and apple – potato peeler/cutter work? The one I have can slice potatoes without peeling and gives a spiral cut rather then cutting through the potato. Would that work?
Why are you recycling your old recipes as new? I’ve been following you for years, and I just see old recipes reposted.
We’re not recycling them as new. We’re updating some posts with more detailed information and republishing them with the new info (and any recipe tweaks we make). They get mixed in with new recipes.
thanks for updating and republishing. Always a good reminder of ones that we may have missed or have been not seen in awhile
My guy and I LOVED these. Since I decided to fix this at the last minute, I microwaved for a few minutes prior to baking.
Much easier cutting the slits if you sit the potato between two chopsticks…they stop you from cutting all the way through ;-)
Good tip!
YUM! Fabulous recipe. Sounds delicious. Guess what I’m making for tea tomorrow?!