Ingredients
Full recipe + amounts can be found in the recipe card below.
Baby/New potatoes. Olive oil. Salt and pepper. Sour cream. Garlic powder. Onion powder. Parsley.
How to cut hasselback potatoes
The easiest way to cut hasselback potatoes is to use a sharp knife and make deep cuts while taking care not to cut all the way through. If you struggle with this, place two chopsticks on either side of the potato. This will act as a barrier for the knife. The thinner you make the cuts, the crispier the edges of the potatoes will become once baked.
Reheating and making ahead
You can prepare the mini hasselback potatoes up to 2 hours ahead and bake before serving. To speed up the baking process, you can par-boil the potatoes the day before and keep them in the fridge. Then simply slice, season and bake until golden and crisp. Baked hasselback potatoes can be reheated in a hot oven for 10-20 minutes until hot throughout.
Potato recipes
