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Mini Hasselback potatoes

These mini hasselback potatoes make an impressive side dish or even an addicting appetizer! Thinly sliced potatoes are baked at high heat which results in tender potatoes with a crispy exterior.
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Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes
Course: Appetizer, Side Dish
Cuisine: European, Swedish
Keyword: Garlic butter, potatoes, rosemary
Servings: 4

Ingredients

  • 800 g mini potatoes Nicola, Charlotte, Maris Piper King Edward
  • 40 g butter melted
  • 15 ml olive oil
  • 1 tablespoon fresh rosemary chopped
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt & pepper

Instructions

  • Preheat the oven to 230°C or 450°F. 
  • Wash the potatoes throughly if leaving the skin on, or else peel them. Place each potato between two wooden spoons lengthwise to serve as a guide and slice thinly; the potato should remain in tact. Repeat with all the potatoes.
  • In a small saucepan, melt the butter and mix in the chopped rosemary, garlic powder, onion powder, salt and pepper.
  • Place the potatoes in a roasting dish. Brush each potato generously with the butter mixture. Turn the potatoes, with the cut side facing down.
  • Bake for about 20 minutes. Half way through, take out the potatoes from the oven, turn over and drizzle some olive oil. Transfer back to the oven and back for another 30 minutes, or until the centre is tender.*
  • Serve the potatoes warm with a generous sprinkle of flaky sea salt.

Notes

*Hasselback potatoes cooking time will vary depending on the size of the potatoes. Bake them until they are soft and tender in the middle. Mini potatoes will be ready in about 40/50 minutes. Larger potatoes will take about 1 hour or more.