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!
INGREDIENTS
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.
NOTES:
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.
NUTRITION FACTS:
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
Ingredients
- 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)
Instructions
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.
Notes
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. NUTRITION FACTS: 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
