Inspiration shows up in the most unexpected ways, and I honestly couldn’t tell you what sparked this dish, but I’m glad it did. These Mini Hasselback Potatoes are fun, a little fiddly, and completely delicious. They also happened to be the only potatoes I had on hand on the day I decided to make them, which made the decision easy. The ‘how to’ came from a mix of reader reviews, comments, and a handful of YouTube videos, each slightly different, but all pointing toward the same idea, thin slices of potato, crisp edges, and plenty of flavor.
I’m pretty sure I served them with lamb chops, but the real star of the plate was the potatoes themselves. They look impressive, taste incredible, and bring that little “wow” moment to even the simplest meal. Sometimes the best dishes come from what you already have along with a bit of curiosity in the kitchen.
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 each potato at the bottom and insert a wooden skewer just above the cut.
- Place the potato, cut side down and make thin sliced cuts, stopped but the wooden skewer.
- 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.
