Are you Looking for a delicious and impressive side dish to impress your guests at your next dinner party? Look no further than this Mini Hasselback Potatoes Recipe. These mini versions of the classic Hasselback potatoes are not only adorable but they are also packed with flavor. With their crispy exterior and tender interior, they are the perfect accompaniment to any main course.
Ingredients
12 small red or Yukon gold potatoes
2 tablespoons melted butter
2 tablespoons olive oil
2 cloves garlic, minced
Salt and black pepper to taste
1/2 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Instructions:
Preheat your oven to 425°F (220°C).
Wash the potatoes thoroughly and pat them dry.
Place a potato between two chopsticks or wooden spoons. Make thin slices across the potato, about 1/8 inch apart, without cutting all the way through. The chopsticks or spoons will act as a guide to prevent you from slicing the potato fully.
Repeat the slicing process with all the potatoes.
In a small bowl, mix together the melted butter, olive oil, minced garlic, salt, and black pepper.
Brush the butter mixture generously over the potatoes, making sure to get in between the slices.
Place the potatoes on a baking sheet lined with parchment paper or foil.
Bake for 30 minutes, or until the potatoes are tender and crispy on the outside.
Remove the potatoes from the oven and sprinkle them with grated Parmesan cheese, making sure to get some in between the slices.
Return the potatoes to the oven and bake for another 5 minutes, or until the cheese is melted and slightly golden.
Remove from the oven and garnish with fresh chopped parsley.
Serve the mini hasselback potatoes hot as a delicious side dish or appetizer.
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Mini Hasselback Potatoes Recipe
Ingredients
- 12 small red or Yukon gold potatoes
- 2 tbsp melted butter
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and black pepper to taste
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- Place a potato between two chopsticks or wooden spoons. Make thin slices across the potato, about 1/8 inch apart, without cutting all the way through. The chopsticks or spoons will act as a guide to prevent you from slicing the potato fully.
- Repeat the slicing process with all the potatoes.
- In a small bowl, mix together the melted butter, olive oil, minced garlic, salt, and black pepper.
- Brush the butter mixture generously over the potatoes, making sure to get in between the slices.
- Place the potatoes on a baking sheet lined with parchment paper or foil.
- Bake for 30 minutes, or until the potatoes are tender and crispy on the outside.
- Remove the potatoes from the oven and sprinkle them with grated Parmesan cheese, making sure to get some in between the slices.
- Return the potatoes to the oven and bake for another 5 minutes, or until the cheese is melted and slightly golden.
- Remove from the oven and garnish with fresh chopped parsley.
- Serve the mini hasselback potatoes hot as a delicious side dish or appetizer.
