Baby Hasselback Potatoes

I had a bunch of these teeny tiny potatoes, and I was trying to figure out a new way to make them for dinner. All of a sudden “baby hasselback potatoes” popped into my mind.

Fortunately or is it unfortunately? I seem to get these bright flashes of inspiration only when it comes to food. 😉

The first time I made hasselbacks I used larger baby potatoes, but I found these adorable ones at Whole Foods. They are about 3/4 the size of my pinkie, so you can imagine how tiny these baby hasselback potatoes really are. These pretty edible flowers are actually very tiny, and the blueberries in the salad are small as well. A better comparison is looking at the lemon thyme sprigs and leaves.

I mixed my potatoes into a salad, but I think they would be great for snacking too. Any age would love them, and you could make up some guacamole or your favorite dip. Larger sized potatoes could play a starring role as the main dish. Maybe top them with a mix of black beans, corn, and salsa or guac. Better yet both!

These baby hasselback potatoes would also be a very delicious side for my Best Vegan Meat Loaf YUM!

best vegan meat loaf

Ania, of Lazy Cat Kitchen, has a scrumptious recipe for baby hasselback potatoes too

BTW, if your potatoes are a different size or type, then use this recipe as a guideline and adjust and tweak as needed. These instructions and ingredients are really just a method for making them, and also some different serving ideas. So please feel free to experiment like I did below.

I made this large hasselback with a Japanese sweet potato. I loved the taste, but GOOD LORD are sweet potatoes hard to slice thin! I’m sticking with regular sized or baby hasselback potatoes instead. lol

baby hasselback potatoes

There are so many different meals you can make with these potatoes, and I can’t wait to start trying them myself!

Baby Hasselback Potatoes

Print Recipe
Serves: 4 Cooking Time: 1 1/2 hours (including prep time)

Ingredients

  • 1 1/2 pounds baby potatoes
  • big bowl of ice cold water to cover potatoes
  • 3-4 tablespoons oil, divided (I used grape seed oil)
  • seasonings, to taste*
  • dried and / or fresh herbs, to taste*

Instructions

1

Preheat oven to 375 degrees F for tiny potatoes and 400 to 425 degrees F for larger baby potatoes. It's really going to depend on the size and type of potato you use, as well as your oven.

2

I would start at a lower temperature and just bake a little longer. You want them to be tender on the inside and crispy outside. I would use whatever has worked the best for you when you made baked potatoes, but just keep in mind that these will bake faster as the heat has multiple slices to enter.

3

Line a rimmed baking sheet with parchment paper and set aside.

4

Scrub the potatoes, with the skin on, and pat them dry. I then lay my potatoes on the counter to see which side to make the cuts on. You don't want them rolling around, so make sure the flatter side is facing down. Cut a lengthwise slice off the bottom if your potatoes don't have a flatter side.

5

Cut slits into the potato, slicing down 3/4 of the way to the bottom. You want about 1/4 of the potato unsliced at the bottom to hold it together.

6

You can use two wooden spoons or chopsticks as guides. What you do is place a potato between the handles of the wooden spoons or chopsticks and slice your potatoes. Your knife won't cut past the handles on either side, ensuring that you don't cut too deeply into the potato. Space your slices 1/4 inch apart. I wouldn't do it any thinner, because your potatoes won't be as tender inside.

7

Repeat with each potato, and then place your potatoes in ice cold water for 10 minutes. This helps release the starch in the potato, and they will "fan open" better while they are baking.

8

Drain the potatoes and dry gently with a paper towel . Place potatoes onto the prepared pan, and brush a little oil on the top and sides of each.

9

Bake for 30 minutes, and remove from the oven. Your potato slices will have spread more apart. Brush your potatoes with more oil, being sure to let some drizzle inside the slits.

10

Sprinkle with your seasonings and herbs. Return to the oven and continue baking for 15 to 20 minutes, or until the potatoes are easily pierced in the middles with a paring knife. It's going to depend on the type of potato and the size.

11

Remove from oven and serve.

Notes

*I used sea salt, lemon pepper, dried Italian Seasonings, and fresh lemon thyme sprigs.

baby hasselback potatoes

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