Mini Hasselback Potatoes Mini Hasselback Potatoes

Mini Hasselback Potatoes | Food styling by Claire Stubbs | Prop styling by Lara McGraw Image by: Maya Visnyei

You can't go wrong with a classic roasted potato side dish, especially when it comes to the hasselback spud. These mini versions are just as delicious.

  • Prep time 20 minutes
  • Total time 1 hour & 30 minutes

Ingredients

  • 1 1/2 kg unpeeled mini yellow-fleshed potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon flaked sea salt
  • 1/2 teaspoon pepper
  • 6 cloves garlic , smashed
  • 1 sprig fresh rosemary

Method

Preheat oven to 425°F. Line baking sheet with parchment paper. Without cutting all the way through, slice potatoes crosswise into scant 1/4-inch thick rounds.

Arrange potatoes in single layer on prepared pan. Drizzle with oil; sprinkle with salt and pepper. Roast for 30 minutes. Add garlic and rosemary; roast until potatoes are golden and edges are crispy, 25 to 30 minutes.

Test Kitchen Tip: Squeeze the soft roasted garlic from its papery skins and serve with potatoes.

Makes 6 to 8 servings.

Nutritional facts Per each of 8 servings: about

  • Fibre 3 g
  • Sodium 147 mg
  • Sugars 2 g
  • Protein 4 g
  • Calories 166
  • Total fat 4 g
  • Potassium 770 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 31 g

%RDI

  • Iron 11
  • Fibre 0.0
  • Folate 18
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 23
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lunch & Dinner

Mini Hasselback Potatoes

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