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PREP TIME: 15 mins | COOK TIME: 50 mins | SERVINGS: 4

Mini potatoes with loads of flavour. Garlicky and cheesy mini Hasselback potatoes with the crispy exterior is simply heaven!


2 lbs small potatoes 1 kilo or 18-20 small or new potatoes

4 garlic cloves crushed (4-5 cloves)

3 tbsp olive oil

1 oz butter melted (about 2 tbsp or 30g)

½ tsp salt

⅛ tsp pepper

1 oz Parmesan cheese grated

fresh herbs or finely sliced salad onions/spring onions to garnish basil, chives, parsley, mint, etc. (optional)

How to make Mini parmesan and garlic Hasselback potatoes

Step 1: Prepare the oven. Preheat it to 400 degrees F or 205 degrees F.

Step 2: Line a large baking tray with baking paper for easy cleaning.

Step 3: Into about 2 to 3 mm, slice the potatoes, making sure not to cut all the way through. Then, place the potato slices on a baking tray.


Step 4: Place the butter in a small dish and microwave for about 30 seconds. Alternately, you can melt the butter in a small saucepan. Then, stir in the olive oil and garlic.

Step 5: Using a pastry or basting brush baste the potatoes in the butter/olive oil/garlic mixture. And sprinkle with salt and pepper.

Step 6: Place in the preheated oven and bake for about 25 minutes.

Step 7: Remove from the oven and baste the potatoes again with the rest of the olive oil/butter/garlic mixture and the juices from the pan. Sprinkle parmesan on top, gently poking some down into the gaps.

Step 8: Bake for 35 to 30 minutes more or until the potatoes are golden and crispy.

Step 9: If desired, garnish with extra parmesan and fresh herbs.


To slice the potatoes, make sure to tightly hold the one end and slice evenly as possible to 3 to 4 mm intervals.

For this recipe, you can use varieties of small potatoes.

Or use bigger potatoes but you need to adjust the baking time to about an hour and ten minutes.


Calories: 176kcal | Carbohydrates: 1g | Protein: 3g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 456mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 232IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg


PIN THIS RECIPE to any of your relevant boards if you want to make it later...