Mini Hasselback Potatoes Recipe
Discover a mouthwatering Mini Hasselback Potatoes recipe. Try our easy step-by-step guide and impress your guests tonight!
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.