The Bored Foodie
In Side Dish

Mini Hasselback Potatoes

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Theses mini hasselback potatoes are the perfect side dish.  They take a little bit of work but it is worth the effort.  They sliced thinly 3/4 of the way through then basted with a butter herb combination and topped with fresh parmesan cheese.  
 
These will take about 45 minutes depending on the size of your potatoes.
 
I would plan for 6 to 8 mini potatoes per person. The butter herb combination below us is sufficient for 4 to 6 servings. 
 

Mini Hasselback Potatoes

Ingredients:

  • 6-8 Small Yellow Potatoes Per Person
  • 1/2 C Butter
  • 1 Large Rosemary Spring
  • 2 Large Springs of Thyme
  • 4 Cloves Smashed Garlic
  • Kosher Salt and Pepper
  • Fresh Parmesan

Directions:

  1. Preheat oven to 375.  Make 8th inch slits across the potatoes making sure to not slice completely through the potato.  Place each on a baking pan lined with parchment paper.
  2. Heat butter in small sauce pan over medium low heat and add rosemary, thyme, and garlic. Allow all ingredients to sit on low heat while potatoes are cooking.
  3. Bake prepared potatoes for 10 minutes then start to baste each potato with the melted butter mixture.  Repeat this every 10 min until potatoes are cooked.
  4. Once potatoes have fully cooked apply a final coat of butter and cover with fresh parmesan.  Bake for 5 min or until cheese starts to melt and brown.
  5. Finish potatoes by seasoning them with a light grind of black pepper and a very light sprinkle of kosher salt.
 

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