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.

| vegan + paleo + Whole30 approved |

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. Whether you're serving Thanksgiving or Christmas dinner, or want a gorgeous and easy to make side dish, these healthy potatoes will fit the bill.  | theendlessmeal.com

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.

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. Whether you're serving Thanksgiving or Christmas dinner, or want a gorgeous and easy to make side dish, this healthy potato recipe will fit the bill. | theendlessmeal.com

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.

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. Whether you're serving Thanksgiving or Christmas dinner, or want a gorgeous and easy to make side dish, this healthy potato recipe will fit the bill. | theendlessmeal.com

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.

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. Whether you're serving Thanksgiving or Christmas dinner, or want a gorgeous and easy to make side dish, this healthy potato recipe will fit the bill. | theendlessmeal.com

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. Whether you're serving Thanksgiving or Christmas dinner, or want a gorgeous and easy to make side dish, this healthy potato recipe will fit the bill. | theendlessmeal.com

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. Whether you're serving Thanksgiving or Christmas dinner, or want a gorgeous and easy to make side dish, this healthy potato recipe will fit the bill. | theendlessmeal.com

Healthy Potato Recipes

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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. Whether you're serving Thanksgiving or Christmas dinner, or want a gorgeous and easy to make side dish, these healthy potatoes will fit the bill.  | theendlessmeal.com

Mini Hasselback Potatoes with Roasted Garlic

  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: 6-8 servings 1x
  • Category: Side Dish
  • Cuisine: American

Description

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.

| vegan + paleo + Whole30 approved |


Scale

Ingredients

  • 3 lbs. mini potatoes
  • 2 heads of garlic, paper peeled away and tops cut off
  • 2 tablespoons olive oil
  • 2 teaspoons fresh thyme leaves, chopped
  • 1 teaspoon sea salt
  • 1/4 cup freshly grated parmesan (omit for Whole30, paleo, vegan)

Instructions

  1. Set your oven to 420 degrees.
  2. 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. 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.
  4. Squeeze out the roasted garlic cloves and serve them with the mini Hasselback potatoes.