Inspiration shows up in unexpected ways, and that’s exactly how these Mini Hasselback Potatoes came to be. They’re fun, a little fiddly, and completely delicious, born from using the only potatoes I had on hand and a quick dive into reader reviews and a few YouTube techniques. Thin slices, crisp edges, plenty of flavor. The formula is simple and it works. I’m pretty sure I served them with lamb chops, but the real star was the potatoes themselves. They look impressive, taste incredible, and bring that little “wow” moment to even the simplest meal, proof that curiosity and what’s already in your kitchen can lead to something great.
Ingredients
- 7-8 whole mini Yukon gold potatoes
- 2 tbsp butter
- kosher salt
Instructions
Gather all ingredients before starting the recipe.
- Preheat oven to 425℉
- Rinse 7-8 whole mini Yukon gold potatoes in cold water.
- Cut a small slice from the bottom of each potato so it sits flat, then insert a wooden skewer just above that cut.
- Place the potato, cut side down and make thin sliced cuts. The skewer acts as a guard, letting you make thin, even slices without cutting all the way through.
- Remove the skewers and place the sliced potatoes on a sheet pan lined with aluminum foil and bake for 30 minutes. The potato slices should separated a bit.
- Melt 2 tbsp butter in a microwave dish on high for 1 minute or until the butter has melted,
- Baste each potato by pouring a bit of melted butter between each slice on each potato. Season with kosher salt and return the potatoes to the oven for an additional 30 minutes or until the edges of the potatoes become golden.
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