Kirbie's Cravings

Mini Hasselback potatoes

photo of a plate of Mini Hasselback potatoes
Hasselback potatoes are one of the easiest appetizers/side dishes you can make that is both delicious and has a unique presentation. I first saw hasselback potatoes on several food blogs over a year ago. I put it on my to-do list, but kept forgetting to make them.
photo of one Mini Hasselback potato
Now that I’ve finally made them, I can’t believe it took me so long to get around to try it. The preparation is simple. All you need is some potatoes, olive oil, salt and pepper and a sharp knife. You insert several slits inside each potato, until it is close to reaching the bottom, but you don’t want to completely slice through the potato. Then you season with some olive oil, pepper and salt, and set it to bake. When the potatoes are baking, they will fan out, creating an accordion-like effect. The name “Hasselback” is derived from the first restaurant in Sweden that served these potatoes.Mini Hasselback potatoes

I didn’t plan on making mini ones, but it turned out those were the only kinds of potatoes I had on hand. I thought these bite-sized versions were super cute. The potatoes taste really good too.
close-up photo of a plate of Mini Hasselback potatoes

Mini Hasselback Potatoes

Servings: 10 potatoes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Appetizer, Side Dish
Cuisine: American
Hasselback potatoes are one of the easiest appetizers/side dishes you can make that is both delicious and has a unique presentation.


  • 10 small fingerling potatoes
  • 1 tsp olive oil
  • salt and pepper to taste
  • fresh parsley for garnish optional


  • Preheat oven to 425°F. Wash potatoes and then dry off with a towel.
  • Using a sharp knife, slice slits into the potato until you reach about 3/4 of the way to the bottom of the potato. Continue to make these inserts across the potato length, spacing them about 1/8 inch apart.
  • Place potatoes on a baking sheet. Brush the potatoes with olive oil. Then sprinkle some salt and pepper to taste.
  • Bake for approximately 15 minutes, or until the skin is crispy and the inside of the potato is soft. Garnish with chopped parsley if desired before serving.


Serving: 1potato, Calories: 167kcal, Carbohydrates: 37g, Protein: 4g, Sodium: 12mg, Potassium: 896mg, Fiber: 4g, Sugar: 1g, Vitamin C: 42mg, Calcium: 26mg, Iron: 1.7mg, Net Carbs: 33g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

9 comments on “Mini Hasselback potatoes”

  1. I’ve never heard or seen Hasselback potatoes but I know that I would LOVE them! I just roasted some potatoes today too. If I had only read this post before chopping them up! I want to do this with mini potatoes…so cute!

  2. I never knew these potatoes were called “Hasselback Potatoes”! I saw them recently listed as “Accordion Potatoes” in *Christie’s Corner* and made them for a recent Mad Hatter-themed tea party for my sister.

    My end product:

    Here is the link I used:

    Everyone seemed to love them!

    • Love the “Eat me” label on yours! I actually never heard of them called accordian potatoes, though I know that’s what they look like. I’ve always seen to them called Hasselback. heehee

  3. It seems if we are going to have potatoes then hasselback are the way they will be done, but didn’t think of using just little fingerling potatoes, and sure why not great idea. Thanks.

  4. I’ve always wanted to try hasselback potatoes, but haven’t yet. I just know I’d love them – maximum surface area for maximum crunch!

  5. Dawww they’re so cute! I’ve been wanting to make hasselback potatoes, I think I’ll try these as a little snack with friends 😀

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