Mini Parmesan And Garlic Hasselback Potatoes
User Reviews
4.3
48 reviews
Good
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr 5 mins
-
Servings
4 as a side
-
Calories
176 kcal
-
Cuisine
Swedish
Mini Parmesan And Garlic Hasselback Potatoes
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If you're a fan of crispy potatoes, you're going to love these super cute mini parmesan and garlic hasselback potatoes. Make them as a treat for the family, or serve them at your next dinner party.
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Ingredients
- 2 pounds small potatoes 1 kilo or 18-20 small or 'new' potatoes
- 4 garlic cloves crushed (4-5 cloves)
- 3 tablespoons olive oil
- 1 ounce butter melted (about 2 tablespoons or 30 grams)
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 ounce Parmesan Cheese grated
- fresh herbs or finely sliced salad onions/spring onions to garnish basil, chives, parsley, mint etc. (optional)
Instructions
- Pre-heat oven to 400F/205C and prepare a large baking tray (you can line it with baking paper for easier cleaning if you like).
- Cut each potato into slices about 2 to 3 mm apart, without cutting all the way through. Place on a baking tray.
- Melt the butter in a small dish in the microwave (30 seconds should do it) or in a small saucepan if you prefer. Add the olive oil and garlic and stir together.
- Baste each potato well with the butter/olive oil/garlic mixture with a pastry/basting brush (make sure you scoop up plenty of the garlicky bits!). Sprinkle with the salt and pepper. Bake for 25 minutes.
- Take the potatoes out of the oven and baste again with the leftover olive oil/butter/garlic mixture as well as the juices in the pan. Then sprinkle most of the parmesan over them, poking plenty down into the ‘gaps’. Then return to the oven for about another 25 to 30 minutes or until the potatoes are cooked through, golden and crispy.
- Garnish with a bit more parmesan and the fresh herbs (if you like).
Equipments used:
Notes
- How to slice the potatoes: Hold one end tightly and slice at even(ish) 3 to 4mm intervals. I find it easier to turn the potato around and cut from the other end once I've reached the middle.
- What kind of potatoes to use: You can use any small potatoes for this recipe. I find the creamy, waxy ones get the best results, but don't worry too much because sometimes it's difficult to know what kind of potato you're buying!
- You can even use bigger potatoes. If you use large potatoes however you'll need to increase the cooking time a little, to around 1 hour and 10 minutes.
Nutrition Information
Show Details
Calories
176kcal
(9%)
Carbohydrates
1g
(0%)
Protein
3g
(6%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Cholesterol
20mg
(7%)
Sodium
456mg
(19%)
Potassium
12mg
(0%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
232IU
(5%)
Vitamin C
1mg
(1%)
Calcium
89mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4as a side
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 20mg | 7% |
| Sodium | 456mg | 19% |
| Potassium | 12mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 232IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 89mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
48 reviews
Good
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