Mini Hasselback Potatoes with Roasted Garlic
These pretty Mini Hasselback Potatoes are as delicious as can be. The little cuts get nice and crispy while the insides are soft and creamy. They're dusted with thyme leaves and sea salt and served with roasted garlic.
Let's give it up for the cutest potatoes of all time!
I know I know … I called potatoes cute. That happened. But seriously, have you ever seen cuter potatoes than these mini Hasselback potatoes? I thought not.
They're not only adorable, they're super easy to make and so tasty. Spend five minutes slicing them and you're essentially done. A little olive oil drizzle and a not so little sprinkle of salt and you've 100% prepped your mini potatoes.
The first step in making mini Hasselback potatoes is to find tiny little potatoes. I like to buy bags of The Little Potato Company Potatoes. ← this is not a sponsored post, I just really like their potatoes. You want the potatoes to be as small as possible.
Smaller always = cuter. Always. It's why puppies are cuter than dogs, kittens are cuter than cats, and tiny little potatoes are cuter than giant potatoes. It's a fact.
Once you've rounded up your tiny potatoes, you want to Hasselback them. Take your sharpest knife and make thin slices 3/4 of the way through the potatoes. Try not to cut all the way through, but don't sweat it if you mess up a could of times. If you're human (like me!) it's going to happen. These little potatoes are a lot more forgiving in presentation than their full-sized version and so a few cut in half won't matter.
If you're making these for a dinner party (like Christmas dinner. Hint hint. Nudge nudge.) you can slice them a day ahead. Put them on the tray you'll use for baking them, then pop them in your fridge.
When you're ready to make these mini Hasselback potatoes, toss them in oil then sprinkle the tops liberally with sea salt. ← Don't skimp on the salt! Potatoes need a lot of salt to bring out their flavor. Since these guys are so little, the salt stays on top (rather than getting in the cuts) and so creates this crispy top. It's amazing.
You're going to put some garlic on the pan with the potatoes. Cause you know, roasted garlic is everything. Once it's cooked you can squeeze out the soft garlic cloves and eat them along with the potatoes.
To parmesan or not to parmesan …. how is this even a question?
I've left the parmesan cheese as optional in the recipe. If you're not against eating cheese, obviously use it. But if you have your reasons for not eating it (maybe you're vegan or maybe you're on The Whole30 Program) then you can skip it. As good as the cheese is, the salty crust is really what takes these potatoes over the top. Don't skip that part and you'll love this recipe even if you don't use the cheese.
Healthy Potato Recipes
- Extra Crispy Roast Potatoes with Cashew Sour Cream
- Smoky Roast Potatoes
- Grilled Smashed Potato Salad with Chive Lemon Yogurt
- Baked Parmesan Rosemary Shoestring Fries
- Grilled Potato Salad with Scallion Pesto
- Healthy One Pan Chicken Potato Gratin
Mini Hasselback Potatoes with Roasted Garlic
If you love this recipe as much as we do, let us know with a 5-star rating!
- 3 lbs. 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 freshly grated parmesan, omit for Whole30, paleo, vegan
- Set your oven to 425 degrees.
- Cut several slits in each potato, being careful not to cut all the way through. Place the 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.3 lbs. mini potatoes, 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. If you're using the parmesan cheese, sprinkle it over the potatoes then put them back in the oven for 2-3 more minutes.¼ cup freshly grated parmesan
- Squeeze out the roasted garlic cloves and serve them with the mini Hasselback potatoes.
Oh my gosh these are creamy and yummy and wonderful. Love the recipe layout as well. It’s so nice to not have to scroll back and forth to find the measurements. I’ve just discovered your site and I’m hooked!
Hello Kristen A fool proof way of cutting Hasselbacks is to put a chopstick along either side of each potato and cut away …. very easy – very quick. Looking forward to trying the ‘next post’ Orange cranberry roast chicken et al.
Merry xmas from Down Under (Australia)
These were so good!
I’m so happy you liked them!!
I was worried that this recipe would be too much work but it turned out to be pretty easy. I loved how the edges got crispy. Will be making it again.
Its way easier than it looks, isn’t it?! So happy you liked the recipe!
I made this recipe using large potatoes and they were still hard after an hour and you are right definitely need to use little potatoes. thanks for all the great recipes.
Big potatoes definitely take longer to roast. It’s nice that it’s a little quicker with little ones, isn’t it?
I lay two chopsticks on the chopping board. far enough apart to place a potato between them, then make the cuts. No chance of cutting right through the potato.
I’d suggest one bulb of garlic per person, plus a spare or two (for me).
That’s a great trick! I’ve used it before when big Hasselback potatoes and it really helps. 🙂