Mini Hasselback Potatoes with Cheddar and Chives Recipe
These Mini Hasselback Potatoes are the perfect bite-sized twist on a classic dish. Featuring tender new potatoes sliced thinly to create crispy edges, they’re brushed with buttery garlic, sprinkled with sharp cheddar cheese, and finished with fresh chives for a flavorful and impressive side dish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Potatoes
- 20 small new potatoes
Butter Garlic Mixture
- 1/4 cup (1/2 stick) unsalted butter
- 2 garlic cloves, minced
Toppings & Seasoning
- 1 ½ cups freshly shredded cheddar cheese
- Salt and pepper to taste
- 3 tablespoons thinly sliced chives
Instructions
- Preheat Oven: Preheat your oven to 400˚F (204˚C) to prepare for baking the potatoes.
- Slice Potatoes: Carefully cut slits ⅔ of the way into each small potato, spacing the cuts about ¼ inch apart. This creates the signature hasselback appearance and helps the flavors penetrate.
- Melt Garlic Butter: In a small saucepan over low heat, melt the unsalted butter with the minced garlic for about 5 minutes, allowing the garlic flavor to infuse the butter.
- Prepare Potatoes for Baking: Arrange the sliced potatoes on a parchment or silpat-lined baking sheet, spacing them about ½ inch apart. Using a brush, generously coat each potato with the garlic butter, then season all around with salt and pepper.
- First Bake: Bake the potatoes for 15 minutes, then remove from the oven and baste again with the garlic butter mixture to keep them moist and flavorful.
- Second Bake: Return the potatoes to the oven and bake for another 10 minutes. Remove once more and baste for a final time to maximize the buttery garlic flavor.
- Add Cheese and Final Bake: Top each potato with a generous pile of shredded cheddar cheese. Place back into the oven and bake for an additional 10 to 15 minutes until the potatoes are fork-tender and the cheese has melted and started to brown slightly.
- Finish and Serve: Lightly season the potatoes again with salt and pepper. Sprinkle the sliced chives on top for a fresh, vibrant finish. Serve warm as a delicious side dish or appetizer.
Notes
- When making the slits in the potatoes, place each potato between two chopsticks or wooden spoons to prevent cutting all the way through, ensuring the slices stay connected at the bottom.
- Using new potatoes is key as they have a thin skin and a creamy texture perfect for hasselback style.
- Adjust the amount of garlic butter based on preference for richness and garlic intensity.
- For extra crispiness, broil the cheese-topped potatoes for the last 2-3 minutes but watch carefully to prevent burning.
