If you love crispy roasted potatoes without frying, try these Parmesan and garlic mini hasselback potatoes — small roasted potatoes transformed with garlicky, cheesy goodness.
Why you’ll love them
These mini Parmesan and garlic hasselback potatoes are an easy yet impressive side. They work for a casual family meal or as a standout accompaniment for a dinner party.
- Golden and crispy on the outside, creamy and flavorful inside — butter, garlic and cheese seep into every groove.
- Perfect when baby or new potatoes are in season; waxy small potatoes work especially well.
- Simple ingredients and straightforward technique produce a gorgeous result.
What are hasselback potatoes?
Hasselback potatoes are a Swedish-style preparation in which each potato is sliced across in thin, deep cuts without cutting all the way through. Those slices fan out as they roast, creating crispy edges and tender interiors.
The potatoes are basted with a mixture of melted butter, olive oil and garlic, then roasted and finished with Parmesan for a rich, crunchy, garlicky finish.
- Crispy and golden
- Creamy inside
- Buttery, garlicky and cheesy
- Visually appealing and delicious
What kind of potatoes should you use?
This recipe is ideal for small potatoes — often labeled baby or new potatoes. Waxy, creamy varieties hold their shape and deliver the best texture, but any small potato with the skin left on will work. You can also scale the technique up for larger baking potatoes or try hasselback sweet potatoes.
What ingredients you need
The dish requires just a few core ingredients: small potatoes, garlic, olive oil, melted butter, salt and pepper, and grated Parmesan. Fresh herbs or sliced salad onions make a nice garnish if you like.
How do you make baby hasselback potatoes?
These aren’t culinary rocket science, but they’ll make you look like a pro!
The method is simple:
Step 1: Make deep slices across each potato at 2–3 mm intervals, slicing nearly to the base but not all the way through.
Pro tip: Resting a potato on two chopsticks or cutting from both ends toward the middle helps avoid cutting through, but don’t worry if one or two split — they still taste great.
Step 2: Mix melted butter, olive oil and crushed garlic, then baste each potato thoroughly so the garlic and fat get into the slices.
Step 3: Season with salt and pepper and bake for about 25 minutes.
Step 4: Remove from the oven, baste again with pan juices and leftover garlic butter, sprinkle generously with Parmesan (pushing some cheese into the gaps), then bake another 25–30 minutes until golden and crispy.
How long do you bake hasselback potatoes for?
Allow 10–15 minutes to slice the potatoes initially. Roast them for about 25 minutes, baste and add cheese, then roast for another 25–30 minutes, depending on your oven and potato size. Larger baking potatoes will need more time — around 1 hour 10 minutes total.
Look how they fan out in the oven — perfect for stuffing cheese into!
Or make them in your air fryer
An air fryer works beautifully for mini hasselback potatoes and speeds up cooking. Expect around 30–40 minutes depending on your model; check visually or taste one to confirm doneness.
Ways to vary them
Garlic and Parmesan are classic, but try these variations:
- Paprika and thyme — baste with garlic butter, then sprinkle paprika and thyme before the second bake.
- Serve simply with salt and pepper alongside sour cream or Greek yogurt and chopped chives.
- Try cumin and a pinch of cayenne, finished with fresh coriander and a lime-yogurt dollop.
- Rosemary and cracked black pepper for an earthy aroma.
How do you serve hasselback potatoes?
- Serve as party appetizers: transfer to a platter, sprinkle fresh herbs or sliced spring onions, and offer dips like sour cream.
- As a side dish with simply roasted meat or fish and seasonal vegetables or salad.
- Vegetarian-friendly alongside baked eggplant, roasted vegetables, or a fresh salad.
More potato recipes to try
- Try Greek-style roasted potatoes for bold Mediterranean flavors.
- Easy crispy diced potatoes or Spanish-style tomato potatoes for variety.
- Crispy smashed potatoes offer a quicker, equally tasty option, including air fryer versions.
- For a rich, creamy option, try a potato bake or garlic Parmesan dauphinoise.
- For classic comfort, mashed potatoes — plain, with truffle oil, or mixed with roasted cauliflower — make excellent companions to roast meat.
Mini Parmesan And Garlic Hasselback Potatoes
Equipment
- Pastry brush
- Baking tray
- Optional: hasselback cutter
Ingredients
- 2 pounds / 1 kg small potatoes (about 18–20)
- 4 garlic cloves, crushed
- 3 tablespoons olive oil
- 1 ounce (about 2 tbsp / 30 g) butter, melted
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 ounce grated Parmesan
- Fresh herbs or sliced spring onions to garnish (optional)
Instructions
- Preheat the oven to 400°F / 205°C. Prepare a large baking tray (line with baking paper if you prefer).
- Slice each potato into 2–3 mm intervals without cutting all the way through, then place them on the tray.
- Melt the butter (30 seconds in the microwave or gently on the stovetop). Stir in the olive oil and crushed garlic.
- Baste each potato thoroughly with the garlic butter/oil, ensuring the mixture gets into the cuts. Season with salt and pepper. Bake for 25 minutes.
- Remove the tray, baste again with pan juices and any remaining garlic butter. Sprinkle most of the Parmesan over the potatoes, pushing some into the gaps. Return to the oven and bake another 25–30 minutes, until golden, crispy and cooked through.
- Garnish with extra Parmesan and fresh herbs or sliced spring onions, if using, and serve warm.
Notes
Slicing tip: Hold one end and slice toward the middle, then turn and finish from the other end to make even cuts. Using chopsticks or a special cutter helps prevent cutting through.
Potato choice: Any small potatoes work, but creamy, waxy varieties yield the best texture. For large potatoes, increase cooking time to about 1 hour 10 minutes.
Nutrition (per serving)
Calories: 176 kcal • Carbohydrates: 1 g • Protein: 3 g • Fat: 18 g • Saturated fat: 6 g • Sodium: 456 mg • Fiber: 1 g