Mini Hasselback Potatoes
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
4 servings
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Course
Side Dish
Mini Hasselback Potatoes
Description
This recipe uses small gold potatoes that are sliced crosswise about an eighth-inch apart, without cutting fully through, to allow heat and seasoning penetration during roasting. The potatoes are baked at a high temperature until they become tender inside and develop crisp, flavorful edges. After roasting, they are drizzled with an olive oil mixture infused with minced fresh basil, chives, parsley, and finely grated garlic, adding aromatic herbal notes and a hint of pungency.
The result is an elegant side with pleasing contrast: soft creamy potato centers and thin, crisp layers near the cuts. The fresh herbs brighten the richness of the olive oil and complement the mild garlic flavor. These can be served immediately to retain the crisp texture.
Ingredients
- 1 ½ pounds gold potatoes petite size
- 6 tablespoons extra-virgin olive oil divided
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 ½ tablespoons basil minced fresh leaves
- 1 tablespoon chives fresh, minced
- 1 tablespoon parsley minced fresh leaves
- 1 clove garlic finely grated
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Using a sharp knife, make crosswise cuts in each potato, about 1/8-inch apart, stopping about 1/4 inch from the bottom.
- Place potatoes in a single layer, cut side up, onto the prepared baking sheet. Drizzle with 2 tablespoons olive oil; season with salt and pepper, to taste.
- Place into oven and bake until tender and crisp, about 45-50 minutes.
- In a small bowl, combine remaining 4 tablespoons olive oil, basil, chives, parsley and garlic; season with salt and pepper, to taste.
- Serve potatoes immediately, drizzled with olive oil mixture.
User Reviews
Overall Rating
5
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