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Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 4

Crispy, easy to throw together, and crammed with flavour. These Mini Hasselback Potatoes are perfect to serve as an appetizer with dip or as a side to any main dish.


2 pounds (1kg) Baby Potatoes

2 tablespoons Unsalted Butter, melted

1 tablespoon Extra Virgin Olive Oil

1 heaped teaspoon EACH: Ground Sage, Onion Powder

3/4 teaspoon salt, or to taste

1/4 teaspoon Black Pepper

How to make Mini Hasselback Potatoes:

Step 1: Slice the baby potatoes into thin 1/6 to 1/8 inch pieces. Make sure to not go all the way down and still keep the potatoes intact. Transfer them into a large bowl.

Step 2: Whisk the melted butter with the seasoning in a small pot. Pour this over the potatoes. Toss to evenly coat.

Step 3: On a baking tray, spread out the potatoes.

Step 4: In a bowl, add about a tbsp of oil. Mix any leftover seasoning with your hands. Then, brush this over the potatoes.

Step 5: Place inside the oven. bake for about 30 to 35 minutes at 200 degrees C or 390 degrees F until golden and crispy. Cooking time varies depending on the size of the potatoes. Turn the heat down once the potatoes start charring before turning soft.

Step 6: Once done, serve with a dip or as a side dish.


For the seasoning, you can use a tsp paprika and garlic powder with half a tsp thyme and 1/4 tsp cayenne pepper. Or a tsp smoked paprika, cayenne pepper. onion powder, and garlic powder. Alternately, a tsp fresh rosemary, thyme, and garlic.

You can make this using large potatoes with the same weight. Follow the same method. Adjusting the roasting time to 45 mins+.

Nutrition Facts:

Amount Per Serving: Calories 240 | Fat 7.46g 11% | Saturated Fat 2.942g 15% | Trans Fat 0.002g | Polyunsaturated Fat 0.601g | Monounsaturated Fat 3.586g | Cholesterol 7mg 2% | Sodium 452mg 19% | Potassium 964mg 28% | Carbohydrates 39.84g 13% | Fiber 5.1g 20% | Sugar 1.77g 2% | Protein 4.85g 10% | Vitamin A 135IU 3% | Vitamin C 44.7mg 54% | Calcium 35mg 4% | Iron 1.93mg 11%