Mini Hasselback Potatoes recipe are sliced, baby new potatoes, seasoned with garlic butter, roasted until golden, and then topped with cheesy parmesan. These garlic hasselback potatoes are guaranteed to be a hit at the dinner table or as an appetizer!
Preheat oven to 400°F. Spray a baking sheet with cooking spray and set aside.
Use a sharp knife to cut potatoes in ⅙-inch increments, stopping about ¼ from the bottom. Tip: To make this easier, lay a wooden spoon on a cutting board and place the potato in the spoon. Make the cuts, stopping once the knife hits the spoon.
Transfer the potatoes to a large bowl. In a small, microwave-safe bowl, place the butter, garlic, salt, and pepper. Heat until butter is melted, about 45 seconds. Pour the mixture over the potatoes and gently toss to combine.
Spread the potatoes evenly on the baking sheet, cut sides up. Pour any remaining butter mixture over the tops. Bake for 20 minutes, use a spatula to toss and mix, then place cut side back up. Bake for 20-25 minutes longer, or until potatoes are fork tender.
If adding parmesan, remove from the oven and push the potatoes together in the center of the baking sheet. Sprinkle the cheese over the top and serve immediately.
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what are the best type of potatoes to use?
This recipe uses a smaller potato, such as new, red, or baby potatoes, which helps reduce the baking time. However, any shape or sized potato may be used, but you may have to adjust the baking time.
more seasoning ideas
Loaded - Sprinkle on bacon, cheddar cheese, and green onions after baking. Serve with sour cream.
Rosemary garlic - Add 2-3 sprigs for freshly chopped rosemary or add 1 teaspoon crushed dried rosemary.
Garlic herb butter - Use a 2 teaspoon mixture of freshly topped herbs to mix with garlic butter.