Garlic Buttered Mini Hasselback Potatoes

Indulge in the deliciousness of Garlic Buttered Mini Hasselback Potatoes! This easy recipe features perfectly roasted mini potatoes, infused with rich garlic butter flavors and a crispy texture. Ideal as a side dish for any meal or a tasty appetizer, these mini Hasselbacks are sure to impress your family and friends. Discover how to make this irresistible dish and elevate your dinner table today!

Garlic Buttered Mini Hasselback Potatoes

Prep Time: 10 Minutes Cook Time: 30 Minutes Total Time: 40 Minutes Servings: 6 Servings

No matter the season or reason, potatoes always make a great side dish. They also complement every main course.

Hasselback potatoes are crispy potatoes with thin slices made the length of the entire potato. They originate from Sweden. The name Hasselback originates from a restaurant in Stockholm, Sweden, known as Hasselbacken, where the recipe for Hasselback potatoes is believed to have been served as early as the 1700s.

By slicing the potatoes this way, not only does it add texture and increase crispiness, but it also allows all the flavors and seasonings to be incorporated more effectively. These Swedish potatoes are typically served as a side dish, but can also be served as an appetizer.

Best Slicer for Making Hasselback Potato

There are many ways to prepare a potato. But somehow, after rotating through mashed, smashed, fried, and baked, my potato sides were becoming a little predictable.

My kids even started to grow tired. My new idea – Hasselback potatoes. When I would order these in restaurants, they came across as a little too fancy for me to make at home. That all changed when I purchased this tool.

I tried doing it with a pair of chopsticks and my trusty knife, but the setup wasn’t working for me. And for this slicer was right up my price alley. Bonus, it cleans up good.

Why You Will Love These Hasselback Potatoes

Simple Ingredients – You literally only need a few pantry staples to make this recipe. It is that simple.

Easy to make – The only thing that may prove to be an issue is cutting these potatoes, but with the right kitchen tool, it goes by fast.

Ingredients Needed

For the full ingredient list, instructions, and nutritional information, see the printable recipe card below.

• Small potatoes – The best types of mini potatoes include baby red potatoes, fingerling potatoes, Yukon golds, baby sweet potatoes, and baby russets. All of these types will work well with this recipe.
• Salted butter – Lots of butter will be needed. You can use unsalted, but you will need to add 1/2 tsp of salt to your melted butter.
• Freshly minced garlic – Do not substitute for dried or powdered garlic. It won’t taste the same. Fresh is where it is at.
• Dried parsley – of course, we need to make these potatoes fancy. As my kids think parsley makes anything extra special.

How to Make These Hasselback Potatoes

STEP ONE: Preparing the potatoes: Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

STEP TWO: Then wash and dry all potatoes. I like to lay them out on a towel.

STEP THREE: Next, cut slits two-thirds of the way into each potato around ¼ inch apart. You can use skewers or a wooden spoon handle to help keep the knife from slicing all the way through the potatoes or my new favorite slicing tool.

STEP FOUR: Stir together the butter, garlic, and parsley. Then transfer the mini-sliced potatoes onto the baking sheet. Brush the sliced tops with the garlic butter mixture. Season with salt and pepper.

STEP FIVE: Bake potatoes for 20 minutes, then remove the potatoes from the oven and baste again with garlic butter.

STEP SIX: Continue to bake for an additional 10 to 15 minutes until the potatoes are cooked through. Remove potatoes from the oven and baste again before serving. The potatoes will be ready when they look crispy and brown on top with tender middles.

How to Store Your Cooked Potatoes

Before placing your potatoes in the refrigerator for storage, make sure they have cooled down to room temperature first. Then place them in the fridge in an airtight container for up to 5 days.

Reheat in the oven for ten to fifteen minutes at 350 degrees. After cooking, your Hasselback Potatoes can be frozen for up to three months. To reheat, allow potatoes to thaw thoroughly, then bake in the oven for twenty to thirty minutes at 350 degrees.

Other Great Side Dishes

Brown Butter & Maple Sweet Potato Hasselback

Delicious Homemade Dinner Rolls

Roasted Butternut Squash Soup

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