Here is my recipe for these mini Hasselback Potatoes. They are golden, crispy and super herby and will definitely leave you wanting more. Plus anything miniature is just so cute!
Herbs: Hasselback Potatoes
I used a mixture of three different kinds of herbs: rosemary, parsley and basil! I’d highly recommend using all three and if you can get your hands on the fresh kind then even better. I almost always use fresh herbs instead or dried herbs, they’re just that much more fragrant and aromatic. I know sometimes a whole bunch of parsley, if you’re not cooking for a big family, can be a little difficult to use up so here are some more of my recipes that use these delicious herbs:
Potatoes
For these mini hasselback potatoes there’s a couple of key things you’ve got to do to get them right:
- Use baby new potatoes or else your cooking time will be a lot longer and they won’t be cute and mini!
- Wash them thoroughly before hand
- Pat them dry
- Place each plate between 2 chop sticks, to prevent making the vertical cuts too deep
As always if you have any questions or require further tips and or direction then please feel free to shoot me over a message on my Instagram or my TikTok .
Video Tutorial
Here is my written recipe for you all and I certainly hope you enjoy making these mini hasselback potatoes!
Mini Hasselback potatoes
Ingredients
- 1 kg baby new potatoes
- 5 tbsp extra virgin olive oil
- roughly chopped parsley bunch of
- 7-8 sprigs roughly chopped rosemary
- roughly chopped basil handful
- ½ tsp cayenne pepper
- ½ tsp black pepper
- 1 tsp salt
Instructions
- Begin by washing your potatoes and then pat them dry. Place each potato in between two chopsticks to use as a depth guide for making vertical slices. Transfer the potatoes to a baking tray.
- In a bowl combine the olive oil, salt, pepper, cayenne pepper and herbs. Mix together well and brush onto each potato.
- Pop in the oven to bake for 30 minutes at 180° or until golden brown
- Garnish with some roughly chopped parsely (optional) and enjoy!
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