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!
Ingredients
3lbmini potatoes
2headsgarlic, paper peeled away and tops cut off
2tablespoonsolive oil
2teaspoonsfresh thyme leaves, chopped
1teaspoonsea salt
¼cupparmesan cheese
Instructions
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.
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.