Hasselback Potatoes
Mini Hasselback Potatoes are crisp on the outside and tender in the center. They are a showstopping accompaniment to a holiday dinner, or great to serve as an appetizer along with a dip.
Ingredients
- 1 ½ pounds baby potatoes scrubbed
- ½ cup olive oil
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 3 sprigs fresh rosemary coarsely chopped
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat oven to 425 degrees F. Use sharp knife to make cuts every 1/8 to 1/4 inch along the top of each potato, but don’t cut all the way through (see Home Chef notes).
- Place the potatoes in a roasting dish or on a rimmed baking pan. Drizzle potatoes with olive oil and sprinkle with salt and pepper. Use your hands to toss potatoes together with oil so that potatoes are fully coated in oil.
- Spread potatoes into even layer in dish and scatter rosemary over potatoes. Transfer to oven and bake 45 minutes or until potatoes are golden brown and crispy on the outside, but tender on the inside. Transfer to serving dish and sprinkle with cheese.
Notes
Home Chef Notes:
- Slicing the baby potatoes can be a bit time consuming and you will inevitably slice all the way through a few of them accidentally! To mitigate this I have found the quickest and most effective way of slicing the potatoes is to place a chopstick on either side of the potato and use it as a guide so your knife can't go all the way through to the cutting board.
- To make these in advance, you can do all the prep work a day or two in advance, and bake them halfway or even all the way. Let them cool and store them in a covered container in the refrigerator. Just before serving, pop them into the oven to reheat them or finish cooking them, and serve!
Calories: 381kcal, Carbohydrates: 30g, Protein: 4g, Fat: 28g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 20g, Cholesterol: 2mg, Sodium: 1217mg, Potassium: 725mg, Fiber: 4g, Sugar: 1g, Vitamin A: 29IU, Vitamin C: 34mg, Calcium: 45mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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