Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 4
Crispy and bursting with amazing flavors! These mini hassle-back potatoes are super easy to whip up and can be served as an appetizer with your fave dip or a side dish.
Ingredients
2 tablespoons Unsalted Butter, melted
2 pounds/1 kg Baby Potatoes
1 tablespoon Extra Virgin Olive Oil
3/4 teaspoon Salt, or to taste
1/4 teaspoon Black Pepper
1 heaped teaspoon EACH: Ground Sage, Onion Powder
HOW TO MAKE MINI HASSELBACK POTATOES
Step 1: Make thin cuts (1/16-1/8-inch) along the baby potatoes, making sure not to cut them down to keep them intact. In a large bowl, Place the baby potatoes.
Step 2: Mix the melted butter with the seasoning in a small pot. Then, pour this over the potatoes. Toss well until the potatoes are well coated. On a baking tray, spread out the potatoes. In the empty bowl, drizzle about 1 tbsp of oil and mix. Then, brush this on the tops of the potatoes.
Step 3: Place in the oven and bake for about 30 to 35 minutes at 200 degrees C or 390 degrees F until the potatoes are golden and crispy. Turn the heat down if the potatoes begin charring before the center is done.
Step 4: Remove from the oven when done and serve the mini hassle-back potatoes as finger food with your favorite dip or a side dish. Enjoy!
Notes:
I like to use sage and onion for this recipe. But you are welcome to use other seasonings like 1 tsp paprika and garlic powder with half tsp thyme and 1/4 tsp cayenne pepper. Or 1 tsp each smoked paprika, cayenne pepper, onion powder, and garlic powder. Another option is 1 tsp of fresh rosemary, thyme, and garlic.
If desired, use larger potatoes instead of baby potatoes. Make sure to use the same weight (2 pounds/1 kg) which yields about 4 to 6 potatoes depending on the size. Cook the same, just keep a close eye on the potatoes when roasting.
If serving as an appetizer, enjoy these potatoes with your favorite dips.
Nutrition Facts:
Amount Per Serving: Calories 240, Calories from Fat 67, Fat 7.46g11%, Saturated Fat 2.942g15%, Trans Fat 0.002g, Polyunsaturated Fat 0.601g, Monounsaturated Fat 3.586g, Cholesterol 7mg2%, Sodium 452mg19%, Potassium 964mg28%, Carbohydrates 39.84g13%, Fiber 5.1g20%, Sugar 1.77g2%, Protein 4.85g10%, Vitamin A 135IU3%, Vitamin C 44.7mg54%, Calcium 35mg4%, Iron 1.93mg11%
MINI HASSELBACK POTATOES
Ingredients
- 2 tablespoons Unsalted Butter melted
- 2 pounds/1 kg Baby Potatoes
- 1 tablespoon Extra Virgin Olive Oil
- 3/4 teaspoon Salt or to taste
- 1/4 teaspoon Black Pepper
- 1 heaped teaspoon EACH: Ground Sage Onion Powder
Instructions
- Make thin cuts (1/16-1/8-inch) along the baby potatoes, making sure not to cut them down to keep them intact. In a large bowl, Place the baby potatoes.
- Mix the melted butter with the seasoning in a small pot. Then, pour this over the potatoes. Toss well until the potatoes are well coated. On a baking tray, spread out the potatoes. In the empty bowl, drizzle about 1 tbsp of oil and mix. Then, brush this on the tops of the potatoes.
- Place in the oven and bake for about 30 to 35 minutes at 200 degrees C or 390 degrees F until the potatoes are golden and crispy. Turn the heat down if the potatoes begin charring before the center is done.
- Remove from the oven when done and serve the mini hassle-back potatoes as finger food with your favorite dip or a side dish. Enjoy!
