4.96 stars (24 ratings)
44 Comments »
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Crisp-tender, garlicky, herb hasselback potatoes make for the perfect side dish! And they’re mini so it makes for easy serving!
Is it wrong that I’ve been eating these potatoes as a main?
I know, they’re officially classified as the best ever side dish to complement any meal but I prefer it much more as a main dish.
You know, carb-loading on every count for my wedding next year.
I mean, these babies are so perfectly crispy on the outside and melt-in-your-mouth tender on the inside. Plus, the garlic and fresh herbs also gives it just enough flavor without overpowering your main entree.
But then again, if you’re like me, you won’t need a main dish.
Mini Hasselback Potatoes
Yield: 4 servings
Prep: 20 minutes minutes
Cook: 50 minutes minutes
Total: 1 hour hour 10 minutes minutes
Crisp-tender, garlicky, herb hasselback potatoes make for the perfect side dish! And they're mini so it makes for easy serving!
5 stars (24 ratings)
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Ingredients
- 1 ½ pounds petite gold potatoes
- 6 tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ tablespoons minced fresh basil leaves
- 1 tablespoon minced fresh chives
- 1 tablespoon minced fresh parsley leaves
- 1 clove garlic, finely grated
Instructions
Preheat oven to 425 degrees F.Line a baking sheet with parchment paper.
Using a sharp knife, make crosswise cuts in each potato, about 1/8-inch apart, stopping about 1/4 inch from the bottom.
Place potatoes in a single layer, cut side up, onto the prepared baking sheet. Drizzle with 2 tablespoons olive oil; season with salt and pepper, to taste.
Place into oven and bake until tender and crisp, about 45-50 minutes.
In a small bowl, combine remaining 4 tablespoons olive oil, basil, chives, parsley and garlic; season with salt and pepper, to taste.
Serve potatoes immediately, drizzled with olive oil mixture.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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posted on February 19, 2019under side dish
44 CommentsLeave a Comment »
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44 comments -
Joanne Diochon — March 24, 2024 @ 8:57 AM Reply
I came to this recipe from a link that recommended them as a side dish to serve with a roast leg of lamb. But these potatoes cook at 425F and the lamb cooks at 350F …how is this supposed to work? Do we now need to have two separate ovens in order to make recommended side dishes?
-
Wendy — April 9, 2023 @ 3:41 PM Reply
My husband asked for me to make this again, and put it into our rotation! I used 1 large potato and baked for and hour and a few minutes. Thank you,
-
Amy — December 14, 2022 @ 9:44 AM Reply
These potatoes are so delicious! Have become a staple for family holidays!
-
Sharon — November 25, 2022 @ 5:40 AM Reply
Hands down the best potatoes ever!!!
-
Jeannette Bracken — April 21, 2022 @ 12:34 PM Reply
These were absolutely amazing! We had them with the leg of lamb also from this site, and substituted the same spices used in that recipe since we had them on hand (rosemary and Thyme). We’ve never had a better meal! 🙂
-
Vanessa — April 15, 2022 @ 5:13 PM Reply
These potatoes are insanely good.
They make a perfect side dish.
Or meal.
Make extra! They go fast!!!
-
Gary — February 17, 2022 @ 1:34 PM Reply
I have done these receipt many times. I even done sweet potatoes using the same receipt just added butter. Not only this receipt is good the rest of there dishes are great.
Thanks!
-
Julie — November 29, 2021 @ 5:03 AM Reply
Made these today, very easy recipe as only 6 steps ,not sure how people had difficulty understanding the oil mix in steps 5 & 6? and I am British 🙂 I have made enough to freeze and then reheat for another occasion.
-
Bree LaFin — November 25, 2021 @ 4:26 PM Reply
A Covid scare unexpectedly derailed family Thanksgiving plans today so my husband and I ended up having dinner at home, just us. Making the most of whatever I had in my fridge and pantry, I gave this recipe a go with a small leg of lamb I was going to make this weekend, green beans almondine, and a green salad with homemade vinaigrette. Cheered us up some, thank you. Only change is I didn’t have fresh basil on hand so I played around with what I did have by adding some smoked paprika to the herb oil and sprinkled some Aleppo pepper at the end for color contrast & zing. Think parmesan would have been another good way to go, will have to try it sometime!
-
nancy tyre — October 21, 2021 @ 4:19 PM Reply
An easy tip. To keep from slicing through the potatoes, place a chopstick on either side with the potato in the middle. Cut down to the chopstick and you will keep an even margin on the bottom.
-
Jess — December 30, 2021 @ 11:38 PM Reply
So smart!!
-
mainmati — April 27, 2022 @ 1:33 PM Reply
Another approach is to stick a metal kebab skewer through the bottom of the potato lengthwise about 1/4 inch from the bottom to stop your knife. Works well. I like these with duck fat, garlic, chives, rosemary and a sprinkling of cheese (pecorino Romano). Yum
-
John — June 29, 2023 @ 8:11 AM Reply
Like many people, I don’t have chopsticks but I do have a small basting brush(cheapo paint brush) with a wooden handle about 1/4 inch thick.
-
Emily — July 10, 2021 @ 12:37 PM Reply
Thank you, thank you, THANK YOU for this recipe! Literally made them last night for an impromptu dinner party and they were in the oven and the herbs prepped in under 15 minutes.Even with perfectly grilled ribeye, they were the star of the show.
They came out beautifully crispy, with so much fresh flavor from the herbs. Garlic lovers: I tripled the garlic in this and it was perfect, just enough to be present without overpowering 🙂
This is a new favorite recipe!
-
Greg Hansen — April 26, 2021 @ 7:22 PM Reply
Totally in love with your recipes. Simple but elegant and oh-so-delicious! Thank you for sharing your food love on-line!
-
JJorgy — April 5, 2021 @ 7:34 AM Reply
Really enjoy your approach to cooking and food. This recipe is really easy and dam delicious, and I’ve fixed it before. Made it for a big Easter crowd yesterday, including several teenagers. I was missing the basil, so I did garlic, baby spring onion tops, and parsley. The diners were pouring the topping over the appetisers, and I had to take it away so there’d be topping for the potato’s when I pulled them out… so no question of using this as a topping, raw garlic and all!! The immersion blender does a great job of making sure it’s blitzed thoroughly.
Thanks!!!
-
Art W — April 4, 2021 @ 8:40 PM Reply
I modified this recipe slightly by eliminating the basil, adding onion powder, and doubling the garlic. Hands down, the best potatoes I’ve made that weren’t deep fried! The crispiness on each of the edges was almost like have a chip in each bite. The thinner the slice, the crispier the potato. This is now the family favorite.
-
Lauren K — December 25, 2020 @ 9:05 AM Reply
Sooooo Delicious! And I’m roaring laughing at some of the reviews complaining about the olive oil mixture. Y’all, if you can’t handle the concept of “combining” minced and grated ingredients with oil but have the audacity and entitlement to blame the recipe author, perhaps you can stick with Shake’n’bake a few more years while you grow up. -_-
Thank you Chungah for another wonderful recipe!!
-
TKNESS — December 2, 2020 @ 11:58 AM Reply
These were delish! My kids ate them with just the olive oil on them. My husband and I ate it with the topping and added some lamb broth from the main dish into the topping. So very good and so easy!
-
Cynthia — November 22, 2020 @ 4:54 PM Reply
Great side dish with myroasted lamb and roasted carrots and Brussels sprouts. I think I also used your lamb and Brussels sprouts recipes.
-
Lindsey Clinton — September 26, 2020 @ 1:38 PM Reply
Made these to go on a “Baller Board”for a friends birthday celebration. They were so easy, looked impressive and were delicious! Birthday girl asked for the recipe. So it’s going in my arsenal of tried and true recipes.
-
Claude Oudin — July 25, 2020 @ 3:09 PM Reply
Outstanding!
I think confusion of step 6 is that you don’t specify what the olive oil mixture is. I know, seems like it should be obvious, however, new cooks and/or folks who may be a little tentative with new recipes, are following instructions to the letter.
-
Rob — August 11, 2020 @ 7:15 PM Reply
Refer to step 5.
-
Michael Thrower — April 11, 2020 @ 7:28 PM Reply
That spoon idea was genius! Made for perfect cuts. Cooking them tomorrow for Easter lunch!
-
Marie — April 7, 2020 @ 1:43 AM Reply
Sorry I found these far toooo oily. I usually use melted butter instead of oil and find this muuuuch nicer
I also use the wooden spoon method for cutting and find this ideal
-
Amy — February 18, 2020 @ 7:20 PM Reply
These are so simple, easy and delicious. I served with sour cream (I added salt, pepper and some olive oil to it.)
Thank you for the recipe!
-
Frederik Flagstad — January 27, 2020 @ 2:22 PM Reply
Hey there.
If I’m making the roasted leg of lamb recipe and these together.. How should I do it?
Like how much time should I give the potatoes and how hot of an oven should I use for the lamb and potatoes?
Thank you
-
Lindsay Wood — December 2, 2019 @ 3:43 AM Reply
Recipe is incomplete. After herbs and oil are in bowl, then what? Inverted blender????
-
Chungah @ Damn Delicious — December 2, 2019 @ 5:35 AM Reply
I am sorry you are having so much difficulty, Lindsay. The olive oil mixture is drizzled on the potatoes once they come out of the oven. This is indicated in step 6, making the recipe complete. 🙂
-
Dorothy — November 22, 2019 @ 7:17 AM Reply
I am looking forward to making these on Sunday this weekend. But in step 5 of your directions you don’t say what to do with the fresh herbs and olive oil. I presume I am supposed to sprinkle them over the potatoes. But you need to actually SAY that in the directions!
-
Chungah @ Damn Delicious — November 22, 2019 @ 9:48 AM Reply
Dorothy, this is mentioned in step #6.
6. Serve potatoes immediately, drizzled with olive oil mixture.
-
Anon — June 14, 2021 @ 11:51 PM Reply
Dorothy and Lindsay having difficulty understanding that Step 5 is the Olive Oil Mixture. I don’t believe this is a problem with the recipe. I would say this is a problem with English comprehension.
-
MJ — October 6, 2019 @ 10:31 AM Reply
Made these for a dinner party. Prepped them earlier in the day and made the finishing herb oil. When my guests came I popped them in the oven while we had wine and appetizers. They came out gorgeous. Everyone raved about how cute they were and how delicious. Really wasn’t hard to prep with just a knife and cutting board.
[repost- for got to rate and fixed typos]
-
Jana @ Damn Delicious — October 6, 2019 @ 11:04 AM Reply
That’s so great, MJ! Thank you so much for sharing! 🙂
-
Susan Genther — March 3, 2019 @ 11:45 AM Reply
Delicious! Never would have thought of using basil. I also like to add a small dollop of sour cream on each. A couple of ideas to make slicing them easier: Place potato in the bowl of a wooden spoon before slicing – the edge of the spoon will keep you from cutting all the way through. Another option is to use wooden skewers or chopsticks, especially if you can find flat ones, placing the flat side down on cutting board. Same idea as the spoon – you won’t be able to cut all the way through the potato.
-
Jana @ Damn Delicious — March 3, 2019 @ 12:18 PM Reply
Great ideas, Susan. Thanks! 🙂
-
Steven — February 25, 2019 @ 7:43 AM Reply
Super easy to make. I impressed the in-laws last weekend with these. They looked just like the photos.
-
Jana @ Damn Delicious — February 25, 2019 @ 9:30 AM Reply
That’s great!
-
Laura | Tutti Dolci — February 23, 2019 @ 9:26 PM Reply
Hasselback potatoes are the best, these look perfect!
-
Antoinette Pearre — February 21, 2019 @ 11:33 AM Reply
Great recipes
-
Jana @ Damn Delicious — February 21, 2019 @ 12:35 PM Reply
Thank you!
-
Christianne — February 20, 2019 @ 1:42 PM Reply
These look is there any way to reheat them?
-
Jana @ Damn Delicious — February 20, 2019 @ 7:44 PM Reply
I’ve reheated them in the oven on a lower setting but as always, please use your best judgement when reheating. Hope that helps!
-
Wendy — February 23, 2019 @ 12:29 PM Reply
I have also cut them thru the next day and fried for breakfast instead of reheating whole potato🙂
LOVE! all your recipes & Butters too! x0x0
Joanne Diochon — March 24, 2024 @ 8:57 AM Reply
I came to this recipe from a link that recommended them as a side dish to serve with a roast leg of lamb. But these potatoes cook at 425F and the lamb cooks at 350F …how is this supposed to work? Do we now need to have two separate ovens in order to make recommended side dishes?
Wendy — April 9, 2023 @ 3:41 PM Reply
My husband asked for me to make this again, and put it into our rotation! I used 1 large potato and baked for and hour and a few minutes. Thank you,
Amy — December 14, 2022 @ 9:44 AM Reply
These potatoes are so delicious! Have become a staple for family holidays!
Sharon — November 25, 2022 @ 5:40 AM Reply
Hands down the best potatoes ever!!!
Jeannette Bracken — April 21, 2022 @ 12:34 PM Reply
These were absolutely amazing! We had them with the leg of lamb also from this site, and substituted the same spices used in that recipe since we had them on hand (rosemary and Thyme). We’ve never had a better meal! 🙂
Vanessa — April 15, 2022 @ 5:13 PM Reply
These potatoes are insanely good.
They make a perfect side dish.
Or meal.
Make extra! They go fast!!!
Gary — February 17, 2022 @ 1:34 PM Reply
I have done these receipt many times. I even done sweet potatoes using the same receipt just added butter. Not only this receipt is good the rest of there dishes are great.
Thanks!
Julie — November 29, 2021 @ 5:03 AM Reply
Made these today, very easy recipe as only 6 steps ,not sure how people had difficulty understanding the oil mix in steps 5 & 6? and I am British 🙂 I have made enough to freeze and then reheat for another occasion.
Bree LaFin — November 25, 2021 @ 4:26 PM Reply
A Covid scare unexpectedly derailed family Thanksgiving plans today so my husband and I ended up having dinner at home, just us. Making the most of whatever I had in my fridge and pantry, I gave this recipe a go with a small leg of lamb I was going to make this weekend, green beans almondine, and a green salad with homemade vinaigrette. Cheered us up some, thank you. Only change is I didn’t have fresh basil on hand so I played around with what I did have by adding some smoked paprika to the herb oil and sprinkled some Aleppo pepper at the end for color contrast & zing. Think parmesan would have been another good way to go, will have to try it sometime!
nancy tyre — October 21, 2021 @ 4:19 PM Reply
An easy tip. To keep from slicing through the potatoes, place a chopstick on either side with the potato in the middle. Cut down to the chopstick and you will keep an even margin on the bottom.
-
Jess — December 30, 2021 @ 11:38 PM Reply
So smart!!
-
mainmati — April 27, 2022 @ 1:33 PM Reply
Another approach is to stick a metal kebab skewer through the bottom of the potato lengthwise about 1/4 inch from the bottom to stop your knife. Works well. I like these with duck fat, garlic, chives, rosemary and a sprinkling of cheese (pecorino Romano). Yum
-
-
John — June 29, 2023 @ 8:11 AM Reply
Like many people, I don’t have chopsticks but I do have a small basting brush(cheapo paint brush) with a wooden handle about 1/4 inch thick.
Emily — July 10, 2021 @ 12:37 PM Reply
Thank you, thank you, THANK YOU for this recipe! Literally made them last night for an impromptu dinner party and they were in the oven and the herbs prepped in under 15 minutes.Even with perfectly grilled ribeye, they were the star of the show.
They came out beautifully crispy, with so much fresh flavor from the herbs. Garlic lovers: I tripled the garlic in this and it was perfect, just enough to be present without overpowering 🙂
This is a new favorite recipe!
Greg Hansen — April 26, 2021 @ 7:22 PM Reply
Totally in love with your recipes. Simple but elegant and oh-so-delicious! Thank you for sharing your food love on-line!
JJorgy — April 5, 2021 @ 7:34 AM Reply
Really enjoy your approach to cooking and food. This recipe is really easy and dam delicious, and I’ve fixed it before. Made it for a big Easter crowd yesterday, including several teenagers. I was missing the basil, so I did garlic, baby spring onion tops, and parsley. The diners were pouring the topping over the appetisers, and I had to take it away so there’d be topping for the potato’s when I pulled them out… so no question of using this as a topping, raw garlic and all!! The immersion blender does a great job of making sure it’s blitzed thoroughly.
Thanks!!!
Art W — April 4, 2021 @ 8:40 PM Reply
I modified this recipe slightly by eliminating the basil, adding onion powder, and doubling the garlic. Hands down, the best potatoes I’ve made that weren’t deep fried! The crispiness on each of the edges was almost like have a chip in each bite. The thinner the slice, the crispier the potato. This is now the family favorite.
Lauren K — December 25, 2020 @ 9:05 AM Reply
Sooooo Delicious! And I’m roaring laughing at some of the reviews complaining about the olive oil mixture. Y’all, if you can’t handle the concept of “combining” minced and grated ingredients with oil but have the audacity and entitlement to blame the recipe author, perhaps you can stick with Shake’n’bake a few more years while you grow up. -_-
Thank you Chungah for another wonderful recipe!!
TKNESS — December 2, 2020 @ 11:58 AM Reply
These were delish! My kids ate them with just the olive oil on them. My husband and I ate it with the topping and added some lamb broth from the main dish into the topping. So very good and so easy!
Cynthia — November 22, 2020 @ 4:54 PM Reply
Great side dish with myroasted lamb and roasted carrots and Brussels sprouts. I think I also used your lamb and Brussels sprouts recipes.
Lindsey Clinton — September 26, 2020 @ 1:38 PM Reply
Made these to go on a “Baller Board”for a friends birthday celebration. They were so easy, looked impressive and were delicious! Birthday girl asked for the recipe. So it’s going in my arsenal of tried and true recipes.
Claude Oudin — July 25, 2020 @ 3:09 PM Reply
Outstanding!
I think confusion of step 6 is that you don’t specify what the olive oil mixture is. I know, seems like it should be obvious, however, new cooks and/or folks who may be a little tentative with new recipes, are following instructions to the letter.
-
Rob — August 11, 2020 @ 7:15 PM Reply
Refer to step 5.
Michael Thrower — April 11, 2020 @ 7:28 PM Reply
That spoon idea was genius! Made for perfect cuts. Cooking them tomorrow for Easter lunch!
Marie — April 7, 2020 @ 1:43 AM Reply
Sorry I found these far toooo oily. I usually use melted butter instead of oil and find this muuuuch nicer
I also use the wooden spoon method for cutting and find this ideal
Amy — February 18, 2020 @ 7:20 PM Reply
These are so simple, easy and delicious. I served with sour cream (I added salt, pepper and some olive oil to it.)
Thank you for the recipe!
Frederik Flagstad — January 27, 2020 @ 2:22 PM Reply
Hey there.
If I’m making the roasted leg of lamb recipe and these together.. How should I do it?
Like how much time should I give the potatoes and how hot of an oven should I use for the lamb and potatoes?
Thank you
Lindsay Wood — December 2, 2019 @ 3:43 AM Reply
Recipe is incomplete. After herbs and oil are in bowl, then what? Inverted blender????
-
Chungah @ Damn Delicious — December 2, 2019 @ 5:35 AM Reply
I am sorry you are having so much difficulty, Lindsay. The olive oil mixture is drizzled on the potatoes once they come out of the oven. This is indicated in step 6, making the recipe complete. 🙂
Dorothy — November 22, 2019 @ 7:17 AM Reply
I am looking forward to making these on Sunday this weekend. But in step 5 of your directions you don’t say what to do with the fresh herbs and olive oil. I presume I am supposed to sprinkle them over the potatoes. But you need to actually SAY that in the directions!
-
Chungah @ Damn Delicious — November 22, 2019 @ 9:48 AM Reply
Dorothy, this is mentioned in step #6.
6. Serve potatoes immediately, drizzled with olive oil mixture.
-
Anon — June 14, 2021 @ 11:51 PM Reply
Dorothy and Lindsay having difficulty understanding that Step 5 is the Olive Oil Mixture. I don’t believe this is a problem with the recipe. I would say this is a problem with English comprehension.
MJ — October 6, 2019 @ 10:31 AM Reply
Made these for a dinner party. Prepped them earlier in the day and made the finishing herb oil. When my guests came I popped them in the oven while we had wine and appetizers. They came out gorgeous. Everyone raved about how cute they were and how delicious. Really wasn’t hard to prep with just a knife and cutting board.
[repost- for got to rate and fixed typos]
-
Jana @ Damn Delicious — October 6, 2019 @ 11:04 AM Reply
That’s so great, MJ! Thank you so much for sharing! 🙂
Susan Genther — March 3, 2019 @ 11:45 AM Reply
Delicious! Never would have thought of using basil. I also like to add a small dollop of sour cream on each. A couple of ideas to make slicing them easier: Place potato in the bowl of a wooden spoon before slicing – the edge of the spoon will keep you from cutting all the way through. Another option is to use wooden skewers or chopsticks, especially if you can find flat ones, placing the flat side down on cutting board. Same idea as the spoon – you won’t be able to cut all the way through the potato.
-
Jana @ Damn Delicious — March 3, 2019 @ 12:18 PM Reply
Great ideas, Susan. Thanks! 🙂
Steven — February 25, 2019 @ 7:43 AM Reply
Super easy to make. I impressed the in-laws last weekend with these. They looked just like the photos.
-
Jana @ Damn Delicious — February 25, 2019 @ 9:30 AM Reply
That’s great!
Laura | Tutti Dolci — February 23, 2019 @ 9:26 PM Reply
Hasselback potatoes are the best, these look perfect!
Antoinette Pearre — February 21, 2019 @ 11:33 AM Reply
Great recipes
-
Jana @ Damn Delicious — February 21, 2019 @ 12:35 PM Reply
Thank you!
Christianne — February 20, 2019 @ 1:42 PM Reply
These look is there any way to reheat them?
-
Jana @ Damn Delicious — February 20, 2019 @ 7:44 PM Reply
I’ve reheated them in the oven on a lower setting but as always, please use your best judgement when reheating. Hope that helps!
-
Wendy — February 23, 2019 @ 12:29 PM Reply
I have also cut them thru the next day and fried for breakfast instead of reheating whole potato🙂
LOVE! all your recipes & Butters too! x0x0
-
