5 from 78 votes
Mini Hasselback Potatoes
Mini Hasselback Potatoes are petite gold potatoes sliced thinly but not through, roasted until tender with crisp edges, then served with a fresh herb and garlic olive oil drizzle. The cuts increase surface area for flavor absorption and texture contrast between crispy outside and soft interior, enhanced by basil, chives, parsley, and garlic.
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings:
4
servings
Course:
Side Dish
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.
Cup of Yum