Classic baked potatoes in mini format taken to a new herby (and delicious) status. These Herby mini Hassleback Potatoes are easy to prep and are hands-off baking!
You guys. I seriously can’t deal with how delicious this recipe turned out. And, I made it multiple times to make sure I used the most appropriate potatoes (new, nugget or fingerling. Russet are ok, but the smaller potatoes will really wow you). So good. These potatoes will stand up to any dish on your holiday table. The herby hasselback tots are savoury and yummy.
I’m a potato gal, in addition to being a pasta/noodle gal, but I grew up with very Scottish/Irish Grandparents that served potatoes with every. single. meal. You’d think I’ve grown tired of potatoes, but quite the contrary. I’ve grown fonder of spuds and when I find a new way to enlightened my taste buds with them I’m fully onboard.
The herbs lend a seasonal touch to the potatoes and they get basted in a herby butter twice to maximize flavour. Perfectly crispy on the outside, and soft on the inside. I’m not an “al dente” person with potatoes; they need to be perfectly cooked or they aren’t for me.
It takes about 5 extra minutes to cut the potatoes. Use 2 chopsticks to prevent the knife from cutting all the way through the potatoes (as shown in the photo above). Be careful when transferring them to the baking sheet; there’s not a lot holding them together once they’re sliced and will split.
Looking for a different type of potato recipe? I still make these Crispy Salt and Vinegar Potatoes on the regular. And who can resist Garlic Herb Mashed Potatoes? Need some spice? Try these Scalloped Potatoes with Bacon and Jalapeños.
Classic baked potatoes in mini format taken to a new herby (and delicious) status.
- 1.5 lbs small potatoes (new, nugget, or fingerling)
- 2 tbsp butter or olive oil
- 1 tsp finely chopped herbs rosemary, sage, thyme, and/or oregano
- 1/2 clove garlic minced
- 1/2 tsp fine sea salt
- 1/4 tsp fresh ground black pepper
Preheat oven to 400° F.
Prepare potatoes by making slices into each potato two-thirds to three-quarters down the potato about 3-4 millimetres apart*. The potatoes will fan out more as they cook so don't worry about that too much. Carefully place potatoes, evenly spaced apart on a large baking sheet lined with foil or parchment paper. Season with salt and pepper.
In a small bowl to place in microwave or a small pan for the stove, place butter, garlic, and herbs. Heat until butter has just melted and flavours combine. Baste butter over potatoes (you should only use about half the butter for the first baste, if you run low melt more butter) and bake for 20 minutes.
Remove from oven and baste potatoes again with the butter mixture. Return to oven and bake for 20 more minutes or until potatoes are golden brown on the outside and soft on the inside.
* use 2 chopsticks when slicing the potatoes to ensure you don't cut all the way through. See photo in post above for visual.
*If you make this, be sure to tag #MyKitchenLove