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
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Preheat oven to 400° F.
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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.
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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.
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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.
Enjoy! xo
*If you make this, be sure to tag #MyKitchenLove
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I’ve made the hasselback potatos that were loaded with cheese before but I quite like the spin with the herbs. (I love any recipe I can use my fresh herbs in) Great idea! Can’t wait to try them.
hmmmmm … cheese. Great. Now I have to make them again but fully loaded 😉 The herbs were great though; not too heavy for the tiny tots.
Awesome! I will say that they’re best fresh out of the oven.
These look fantastic! My husband doesn’t like potatoes (crazy, right?) so I don’t buy them often, but I might just have to buy some minis for myself and give this a whirl!
And you still married that guy?! Just kidding. Next time he’s out for the night you know what you can make yourself for dinner.
I love your take on these – they’re not too heavy, which is nice when so much on the holiday table is just the opposite. I love a potato with a good crispy outside and these seem to maximize that.
Definitely. You’re spot on! Heavy potatoes would be the worst around the holidays … I need to save room for stuffing 😉
I love these potato recipes 🙂 Potatoes saviour of my life! Looks great
That’s great Suki!! I’m a huge potato fan myself.
These are too cute for words! I bet they’d be amazing as part of a savoury brunch instead of regular hash browns, too. I haven’t made hasselback potatoes in ages… thanks for the reminder. 🙂
Great idea Isabelle! I’ll definitely make these one day for brunch!
I’m also a big potato fan! And just the other day I read something about white vegetables (including potatoes) reducing the risk of stomach cancer. Hip hip hooray! They get such a bad rap the poor taters. This recipe looks awesome. I have yet to try a hasselback so this might be a good place to start!
I need to look that up! I feel like potatoes are still a vegetable so can and should be consumed in moderation like all other vegetables. Plus, they’re such a good vehicle for other foods (true, it’s things like butter and cheese, but also things like leeks or kale work well). Happy mediums, right?
I thought I replied earlier – if I did, apologies for the duplicate comment. I love the idea of these – lighter, herb-y, and lots of crispy edges!
You did! Sorry, I hadn’t had a chance to approve the comments until now. I was running around on Friday as I had a Christmas dinner and had to get all the kids organized.
You totally nailed it! The crispy edges plus herbs is a real winner.
I love me some ‘taters! I too grew up with an Irish grandfather, who was determined to make me eat potatoes with every meal! I think he would have approved of these! They look delightful, Sam 🙂
Ha! Those Irish men. Did he also make you drink hot toddys when you were sick? I remember thinking how disgusting they were and now I’m obsessed with them.
Thank you for your kind words 🙂
Simple, yet delicious, I bet!
Yes! We loved it, in particular one of my 2 year old twins and I.
Samantha— thanks for catching my eye … exactly what I’m searching for … with well-chosen words, too … plus your HOT chopstick tech that I missed on my first read! Namaste!
Thanks for including me!!! Love this round up of great recipes!