Mini Hasselback Potatoes

garlic_herb_hasselback_potatoes

Mini Hasselback Potatoes

A perfect side for a special meal, these mini Hasselback potatoes are easy to make and present beautifully next to a steak dinner.  Serve these for Valentine’s Day to impress your date, partner, spouse or family!  

Steak and potatoes are a classic combination, but you can also serve these alongside salmon, roasted chicken, or any protein you’d like.  They take just over an hour to prepare so you’ll need to plan ahead to slice and bake the potatoes. 

Crisp edges and creamy centers are the key features of these Hasselback potatoes.  To get the slices just perfect, you’ll want to use a pair of chopsticks to stop the knife from going all the way through.  The thinner you slice the potatoes, the crispier they get. 

Hand select your potatoes from the produce department rather than buy a bag where you’ll get potatoes of all shapes and sizes.   Select potatoes that are all the same size so that they cook evenly and present beautifully when serving. 

 

Ingredients for Hasselback Potatoes

  • 12 mini Yukon gold potatoes
  • 3 tablespoons olive oil, divided
  • 2 tablespoons butter, melted
  • 2 cloves garlic, minced
  • 2 tablespoons parsley, minced
  • 2 tablespoons rosemary, minced
  • 2 tablespoons fresh thyme, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons parmesan cheese, grated (optional)

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How to Make Mini Hasselback Potatoes

Preheat the oven to 425° F. 

Wash and scrub the potatoes clean. 

Slice the potatoes almost all the way through, leaving 1/4″ at the bottom so that the potatoes stay attached.  It helps to set the potatoes between two chopsticks so that the knife stops at the top of the chopsticks. 

Place the sliced potatoes on a baking sheet.  Brush the potatoes with 1 tablespoon olive oil and place them into the oven.  Bake for 50 – 55 minutes until the potatoes are tender and the tops are slightly crisp. 

While the potatoes are baking, chop all the fresh herbs and garlic and place them into a small bowl.   Just before the potatoes finish baking, combine the fresh herbs and garlic with melted butter, 2 tablespoons olive oil, and the parmesan cheese, if using.  Stir to combine. 

Remove the potatoes from the oven and place them into an oven-proof serving dish.  Brush the garlic herb butter mixture over the potatoes, getting it in between the slices.  You can also use a small spoon to get the mixture between the layers. 

Place the potatoes back into the oven for 10 minutes until the garlic is fragrant and soft and the potatoes are crispy on the top. 

Enjoy. 

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What to Serve with Hasselback Potatoes

This side dish is incredibly versatile and pairs nicely with your protein of choice.    Here are a few of our favorite parings for these potatoes.

The Best Grilled Tri-Tip Steak

Pan Seared New York Strip Steak Recipe With Avocado Butter

Garlic Herb Flank Steak With Tomato, Avocado & Corn Salsa

Apple Cider Braised Chicken Thighs With Apple, Fennel and Onion

Skillet Chicken With Creamy Sun-Dried Tomatoes and Spinach

Grilled Mediterranean Salmon

Mini_hasselback_potatoes_recipe_1

Mini Hasselback Potatoes

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Course: Side Dish
Cuisine: American
Keyword: Mini Hasselback Potatoes
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 servings
Calories:
Author: Eva Fry

Ingredients

  • 12 mini Yukon gold potatoes
  • 3 tablespoons olive oil divided
  • 2 tablespoons butter melted
  • 2 cloves garlic minced
  • 2 tablespoons parsley minced
  • 2 tablespoons rosemary minced
  • 2 tablespoons fresh thyme minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons parmesan cheese grated (optional)

Instructions

  • Preheat the oven to 425° F.
  • Wash and scrub the potatoes clean.
  • Slice the potatoes almost all the way through, leaving 1/4" at the bottom so that the potatoes stay attached.  It helps to set the potatoes between two chopsticks so that the knife stops at the top of the chopsticks.
  • Place the sliced potatoes on a baking sheet.  Brush the potatoes with 1 tablespoon olive oil and place into the oven.  Bake for 50 - 55 minutes until the potatoes are tender and the tops are slightly crisp.
  • While the potatoes are baking, chop all the fresh herbs and garlic and place into a small bowl.   Just before the potatoes finish baking, combine the fresh herbs and garlic with melted butter, 2 tablespoons olive oil, salt, pepper and the parmesan cheese, if using.  Stir to combine.
  • Remove the potatoes from the oven and place them into an oven-proof serving dish.  Brush the garlic herb butter mixture over the potatoes, getting it in between the slices.  You can also use a small spoon to get the mixture between the layers.
  • Place the potatoes back into the oven for 10 minutes until the garlic is fragrant and soft and the potatoes are crispy on the top.

You can get all the ingredients for this recipe at your local Safeway, which also offers curbside pick up and Safeway Home Delivery!

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