Looking for an appetizer everyone will like, is simple and easy to make, inexpensive and looks impressive? Mini Hasselback Potatoes are your answer. Their delicately sliced segments open the potato showing off a beautiful fan and allowing the flavorful herbs, oil and spices to seep deep inside the potato maximizing their effect. These Italian Herb Mini Hasselback Potatoes are incredibly versatile. Eat them as a finger food at your next party, pack them in your lunch or serve them as a superb side dish with your dinner.
Indulged in by adults!
Loved by teenagers!
Highly requested by children!
Win-Win!
Slice baby potatoes “hasselback style” by making slices every ⅛ inch across the length of the potato, cutting most of the way through the potato but not all the way. The way I like to do this is by using a wooden spoon with a dip in the spoon then sitting the potato in the dip. This way the edge of the wooden spoon stops you from cutting all the way through the potato.
Preheat the oven to 350 degrees.
Mix together all the herbs and spices with the olive oil. Brush the oil and herb mixture on the potatoes and in between the cut slits.
Line the potatoes on a baking sheet. Use a baking sheet with a lip to avoid oil dripping from the potatoes over the edge of the pan.
Bake the potatoes at 350 degrees until they are tender all the way through. This will take 45-60 minutes depending on the size of the potatoes.
Serve with Creamy Dill White Bean Dip, if desired.
Ingredients
Directions
Slice baby potatoes “hasselback style” by making slices every ⅛ inch across the length of the potato, cutting most of the way through the potato but not all the way. The way I like to do this is by using a wooden spoon with a dip in the spoon then sitting the potato in the dip. This way the edge of the wooden spoon stops you from cutting all the way through the potato.
Preheat the oven to 350 degrees.
Mix together all the herbs and spices with the olive oil. Brush the oil and herb mixture on the potatoes and in between the cut slits.
Line the potatoes on a baking sheet. Use a baking sheet with a lip to avoid oil dripping from the potatoes over the edge of the pan.
Bake the potatoes at 350 degrees until they are tender all the way through. This will take 45-60 minutes depending on the size of the potatoes.
Serve with Creamy Dill White Bean Dip, if desired.