Fun and delicious, these Hasselback Mini Potatoes are a fun side dish for any meal. They're like tater tots for grown ups :)
It's always a challenge to find new ways to enjoy potatoes. I love these hasselback mini potatoes and their crispy outsides and tender insides.
Cook's Notes
Probably the first thing you're wondering is if cutting a bunch of little potatoes hasselback style is a painful, tedious, time consuming undertaking. I'm here to assure you it isn't. At all. See my trick to quickly and easily cut hasselback potatoes in this video how-to ...
How to easily cut Hasselback Potatoes
Chopsticks are the perfect thing to use as a guide for cutting hasselback potatoes. Be sure to keep your knife level and parallel to your cutting surface as you cut.
No fresh thyme? You could also use fresh rosemary for these!
When shopping for your mini potatoes, look for the smallest ones you can find and best if no matter what size, they are mostly in the same size range, to ensure even cooking.
Change it Up!
Change up your potatoes by adding some spice to the mix. Paprika would be nice and pretty. Cayenne would be great for some heat. Or dig out some fun spice blends, like tex-mex, chipotle chili etc.
Pair your fun, little potatoes with a delicious dip. Ranch, sour cream and chive or anything that pairs well with potatoes (and that's just about anything! :)
Hasselback Mini Potatoes
Ingredients
- 2 lbs. mini potatoes
- 2 Tbsp olive oil
- 1 tsp flaked salt
- Freshly ground pepper
- 1/2 tsp fresh thyme leaves
- 6 cloves garlic, peeled and lightly smashed with the back of a knife
- Fresh thyme sprigs
Instructions
- Preheat oven to 425F. Line a baking sheet with parchment paper. Set aside.
- Cut mini potatoes hasselback style, by making thin slices in the potatoes, cutting almost, but not all the way through the potato. *Tip: Use two chopsticks placed on either side of the mini potato as a cutting guide to prevent cutting all the way through the potatoes!
- Place hasselbacked potatoes in a large bowl. Drizzle with olive oil and sprinkle with flaked salt. Add some freshly ground pepper and the fresh thyme leaves. Toss to combine and coat the potatoes.
- Arrange coated potatoes in an even layer, cut side up, on the prepared baking sheet. Bake in preheated oven for 30 minutes. Remove from oven. Add garlic cloves and fresh thyme sprigs. Return to oven and roast an additional 25-30 minutes, or until golden brown.
Nutrition
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.
Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!
Deb says
I did the potatoes with Rosemary and it was really good too!
Jennifer says
Oh yes, I love rosemary with potatoes, too!
Claire P says
It looks so delicious Jennifer i just love your site :)
Jennifer says
Thanks so much, Claire :)
Laura | Tutti Dolci says
I absolutely love these! Anything mini is the best, and your pictures are stunning! :)
Jennifer says
Thanks Laura :)
Paola says
Can they be served at room temperature? Love your site - Thank-you
Jennifer says
Hi Paola, I feel like these are at their best at least a tiny bit warm. They won't need to be hot from the oven, but re-heated a bit to soften would be best probably.
Cheyanne @ No Spoon Necessary says
These seriously have to be the cutest potatoes EVER!!!! I could eat a dangerous amount of these mini taters! These would be so perfect for a holiday appetizer too! LOVE IT! Cheers, Jennifer!
Jennifer says
Thanks Cheyanne and yes, they would make great appetizers, too for sure :)
Karly says
Cuteness-- and deliciousness-- overload!! These look so amazing! Definitely need to try.
Jennifer says
Thanks so much, Karly :)
Mary Ann | The Beach House Kitchen says
Ok, so these are the most adorable little potatoes Jennifer! Delish!
Jennifer says
Thanks so much, Mary Ann :)
Milena | Craft Beering says
Perfect finger licking kind of beer snacking, especially with the occasional roasted garlic clove here and there. Love the thyme too:) Cheers!
Jennifer says
Thanks Milena and yes, the roasted garlic is always nice :)
Dawn - Girl Heart Food says
Tater tots for grown ups! Love it! I could make a meal out of just these....they are absolutely gorgeous!! Bite sized perfection :)
Jennifer says
Thanks Dawn and yes, they could be a meal for me, too ;)
Caliana says
Why didn't I ever think of this??? Hasselback potatoes have long been a staple at my house parties!, Love the idea and the small size - will be great for the little Grands, the Ancients (currently 98) and to jazz up potlucks Thanks :-)
Jennifer says
I thought the exact same thing Caliana! :) Enjoy!
Tricia @ Saving Room for Dessert says
Terrific potato recipe and I love the tutorial. I'm going to give these a try - they'd be great for any holiday gathering or a Sunday supper :) I still have a pot full of thyme and rosemary - so I can make them both ways!
Jennifer says
Thanks so much, Tricia :) They are lovely with either herb. I go back and forth, depending on what's on hand.
[email protected] says
I love your comparison...tater tots for grown ups! I'm sold! Don't you just love the look of Hasselback potatoes? This is a keeper, my friend!! Pinned!
Jennifer says
Thanks Annie and yes, they totally reminded me of tater tots. So fun to eat :)
Chris Scheuer says
These are adorable and look so delicious. What a fun side to go with just about anything.
Jennifer says
Thanks Chris and yes, great with so many dishes!