Mini Hasselback Potatoes
User Reviews
5
Mini Hasselback Potatoes
Description
This recipe uses 20 small new potatoes carefully sliced crosswise into thin slits without cutting all the way through, so the slices fan out slightly when cooked. The potatoes are brushed multiple times with garlic-infused melted butter and seasoned with salt and pepper, encouraging crisping and flavor infusion deep into the potatoes. After an initial bake, the potatoes are basted again, then topped with freshly shredded cheddar cheese before finishing baking until tender and melted.
The layers inside remain soft while the edges crisp, and the cheese melts evenly between slits, offering bursts of creamy sharpness. The garlic butter adds richness and aroma. Finishing with sliced chives gives a mild fresh bite and vibrant green color. The method emphasizes layering flavors and textures for a hearty preparation.
Mini Hasselback Potatoes pair well with roasted or grilled meats and can be served as an appetizer or side dish. Their portion size makes them convenient for sharing or as part of a larger meal. The recipe suggests they complement a wide variety of entrees from poultry to roasted beef and lamb dishes.
Tips include ensuring potatoes are stable by trimming a small slice from the bottom if needed, and using wooden spoons as slicers to avoid cutting through entirely. Freshly shredding cheese instead of pre-shredded avoids anti-caking agents and ensures better melting. The recipe makes about 20 potatoes, suitable for multiple servings.
Ingredients
hasselback potatoes
- 20 potato new, small
- 1/4 cup unsalted butter 1/2 stick
- 2 garlic minced, cloves
- 1 ½ cups cheddar cheese freshly shredded
- salt to taste
- black pepper to taste
garnish
- 3 tablespoons chives thinly sliced
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
- Trim a small flat slice off the bottom of potatoes if they don't sit level for more even slicing and baking.
- Use wooden spoons placed alongside the potato as a guide to avoid cutting through the entire potato when slicing.
- Shred cheese from a block fresh rather than using pre-shredded to ensure better melting without anti-caking agents.
- These mini potatoes pair well with a variety of meats such as spatchcock chicken, beef roast, or lamb chops.
- The recipe yields about 20 mini hasselback potatoes, suitable for sharing or serving as an appetizer side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 50g | 17% |
| Protein | 16g | 32% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 75mg | 25% |
| Sodium | 282mg | 12% |
| Potassium | 1220mg | 26% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 877IU | 18% |
| Vitamin C | 57mg | 63% |
| Calcium | 345mg | 35% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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