This mini hasselback potatoes recipe is a very easy side dish that looks fancy but is so simple to make. I like to make mini ones using small potatoes. They take just minutes to prep and taste delicious.
Hasselback potatoes are one of the easiest appetizers or side dishes you can make that is both delicious and has a unique presentation. I first saw them on several food blogs over a year ago. I put it on my to-do list, but kept forgetting to make them.
I finally made some recently and opted to make mini ones because I already had fingerling potatoes on hand, but you can use pretty much any kind of potato you like. Depending on the size all you have to do is adjust the baking time.
What are Mini Hasselback Potatoes?
They are just potatoes that have been sliced a certain way so they have an accordion shape once they’re baked. The name “Hasselback” is derived from the first restaurant in Sweden that served these potatoes.
Now that I’ve finally made them, I can’t believe it took me so long to get around to try them. The preparation is simple. All you need is a sharp knife and a few simple ingredients:
- Fingerling potatoes
- Olive oil
- Salt and pepper
Steps and Tips for Making Hasselback Potatoes
Use your knife to cut several slits in each potato. Don’t slice all the way through and stop just before you reach the bottom of the potato. Place them on a baking sheet.
Brush them with olive oil and season with pepper and salt. Or, place them in a bowl and lightly toss to coat them.
Bake the potatoes for about 15 minutes at 425°F. While the potatoes are baking, they will fan out, creating an accordion-like shape.
I thought these bite-sized versions were super cute. The potatoes taste really good, too, hot out of the oven. This is a side dish that’s easy enough for regular weeknight dinners but really great for holiday dinners, too, because they look so fancy.
Different Ways to Dress them Up
They are delicious with just some olive oil, salt, and pepper but there are many ways you can switch things up to put a different spin on them. Here are some ideas:
- Change the flavors by using some different dried herbs. You can sprinkle them on before you bake them – dried parsley, thyme, and rosemary would work well. Or try a dried herb mix like Italian seasoning or herbs de Provence.
- Instead of olive oil, cut some thin slices of butter to tuck inside each slice of the potato. As they bake, the melted butter will drip into the potatoes.
- Add some different spices like onion or garlic powder, smoked paprika, lemon pepper, or some chili powder and cumin.
- I think some grated Parmesan cheese added either before you bake them or after you bake them would be delicious, too.
- You can also top them with a small dollop of sour cream with a slice of green onion on top for serving.
More Great Sides to Try
- Sweet Potato Hasselback Potatoes
- Bacon-Wrapped Asparagus
- Crispy Potatoes with Fresh Rosemary
- Melting Potatoes
Mini Hasselback Potatoes
- 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.
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.
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 😀
I like the small size. Makes them easier to eat a couple rather than giant ones.
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!
You should definitely try it. It’s like eating oven roasted potato wedges but in a much cooler shape.
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.
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: https://a7.sphotos.ak.fbcdn.net/hphotos-ak-snc6/180961_820786859406_1528074_45846630_7736998_n.jpg
Here is the link I used: https://christiescorner.com/2011/02/11/recipe-accordion-potatoes/
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
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!
I hope you try them!