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4.3 from 48 votes

Mini Parmesan And Garlic Hasselback Potatoes

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 4 as a side
Calories: 176 kcal
Cuisine: Swedish

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

    Cup of Yum
  1. 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).
  2. Cut each potato into slices about 2 to 3 mm apart, without cutting all the way through. Place on a baking tray.
  3. 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.
  4. 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.
  5. 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.
  6. Garnish with a bit more parmesan and the fresh herbs (if you like).

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

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

% 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.