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These mini hasselback potatoes are crispy, cheesy, and cute! Mini potatoes are roasted until golden with olive oil, thyme, roasted garlic, parmesan cheese, and flaky sea salt. It's an easy but impressive side dish or appetizer for any occasion, and they're ready in under an hour!
If you love cute mini potatoes as much as we do, you'll love our roasted mini potatoes with herbs and garlic.
These hasselback mini potatoes are a delicious little side dish that's fun to eat and serve. We love using baby potatoes for this recipe for their creamy center and extra crispy skin (plus they're perfectly bite-sized.) It's one food that everyone can agree on, and you can serve them with just about anything!
These adorable mini hasselback potatoes are made delicious with a few simple ingredients like roasted garlic, fresh herbs, and parmesan cheese. Here's everything you need to make them:
- Mini potatoes: we love the potatoes from The Little Potato Company, but any variety of mini potato or baby potato works. The smaller they are, the cuter they are!
- Heads of garlic: yes “heads” (you read that right). We roast the garlic heads and serve the sweet roasted garlic cloves with the cooked potatoes. Yum!
- Olive oil: olive oil helps with the roasting to lock in moisture and make them crispy. You can also use melted butter if you prefer.
- Fresh thyme leaves: fresh thyme offers a delicate herby and earthy flavor that pairs perfectly with potatoes. Fresh minced chives or fresh rosemary are also great options.
- Sea salt: you need a generous amount of kosher salt to bring out the flavor of potatoes, so don't be shy with it!
- Parmesan cheese: a sprinkle of parmesan cheese adds just the right amount of bold cheesy flavor. Omit the cheese to keep these potatoes vegan.
How to make mini hasselback potatoes
These mini hasselback potatoes are cute, but they're also really delicious and full of garlicky flavor! They're the perfect side dish for special occasions because they look elegant, but they're actually really easy to make. Here's how we make them in a few simple steps:
- While your oven preheats, carefully slice each potato.
- Place the potatoes cut-side up on a baking sheet with the heads of garlic. Brush everything with olive oil, and sprinkle generously with sea salt.
- Bake until the potatoes are soft in the center, but crisp on the outside. Top with parmesan cheese, and pop them back into the oven until it melts.
- When they're done and the garlic heads are cool enough to handle, squeeze out the roasted garlic cloves and serve them alongside the potatoes with some freshly ground black pepper to taste. Enjoy!
How to cut hasselback potatoes
The trickiest part of making these hasselback potatoes is slicing them without cutting all the way through. A steady hand and a sharp knife is all you really need but there's one trick we've found helpful.
Place one chopstick (or something similar) on either side of the potato. Starting at one end, cut straight down until your knife stops at the chopsticks. Since mini potatoes vary in shape and size, this trick may not always work but you can play around with other small objects like wooden spoons.
What to serve with mini hasselback potatoes
These mini hasselback potatoes are a family favorite for Sunday dinners or special occasions like Thanksgiving and Christmas. They go with just about anything, and even make a delicious appetizer with a side of sour cream or our spicy chipotle mayo.
Can I make them dairy-free?
Yep! To keep these potatoes dairy-free, simply omit the parmesan cheese.
How long do leftovers keep in the fridge?
Store any leftover potatoes in the fridge in an airtight container for up to 5 days.
What are hasselback potatoes?
Hasselback potatoes, sometimes called accordion potatoes, originated in a restaurant in Stockholm, Sweden in the 1940s. The restaurant was called Hasselbacken (hence the name). The unique slicing technique adds both flair and flavor, resulting in potatoes that are soft on the inside with crispy golden layers on the outside.
- 3 lb mini potatoes
- 2 heads garlic (paper peeled away and tops cut off)
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme leaves (chopped)
- 1 teaspoon sea salt
- ¼ cup parmesan cheese
- Preheat your oven to 425 degrees Fahrenheit. Cut several slits in each potato, being careful not to cut all the way through. The easiest way is to place one chopstick (or something similar) on either side of the potato. Then, cut straight down until your knife stops at the chopsticks. This helps prevent cutting all the way through.3 lb mini potatoes
- Place the hasselback mini potatoes and garlic on a baking sheet and drizzle with the olive oil. Mix the potatoes around so they are covered in the oil. Rearrange them so that the cut sides are facing up. Sprinkle with fresh thyme leaves. Sprinkle sea salt generously over the tops of each potato. This will create a delicious salty crust.2 heads garlic, 2 tablespoons olive oil, 2 teaspoons fresh thyme leaves, 1 teaspoon sea salt
- Bake the potatoes for 45 minutes, or until they are soft and the tops have spread open and are starting to crisp. Sprinkle the parmesan cheese over the potatoes and then put them back in the oven for 2-3 more minutes.¼ cup parmesan cheese
- Squeeze out the roasted garlic cloves and serve them with the mini Hasselback potatoes.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.