These gorgeous baby baked hasselback potatoes are one delicious holiday party appetizer! They're brushed with an herb garlic butter and topped with smoked cheese, making them oh, so, crispy on the edges, soft and creamy on the inside, and did I mention cheesy, honey? Because the cheese crisps up on and around the potatoes and it. is. amazing.
I am a big potato fan, and apparently so are y'all: I asked what I could make for y'all last year and so many readers asked for new ways to make potatoes, especially as a holiday side dish. And I quote, "I'm sick of mashed potatoes!" well, honey I got you!
So as Easter is on it's way, I figured I'd continue bringing our favorite holiday side vegetable in new ways: A baby potato recipe that is sure to be a crowd favorite in your home!
Cheesy, Crispy, Baked Hasselback-ed Baby Potatoes!
These mini hasselback potatoes are crisp on the outside, creamy on the inside, golden brown and layered with buttery, garlicky goodness that just melts in your mouth!
Smothered in garlic butter and topped with smoky, melty jack cheese, every bite delivers the kind of flavor that makes you close your eyes and wonder why your mama didn't cook like this?!
They’ve got everything—crunch, creaminess, and just the right touch of smokiness. They're the perfect party app or holiday feast side dish...or even for a regular ole sunday supper served with pot roast!
Why We Love this Recipe
- Crispy on the outside, creamy on the inside – The perfect contrast in every bite!
- Packed with flavor – Garlic butter, fresh herbs, and smoky jack cheese make these potatoes unforgettable.
- Impressive yet easy – They look fancy enough for a dinner party but are surprisingly simple to make.
- Incredibly versatile – Serve them as a holiday side dish, game day snack, or even a savory party appetizer.
- Customizable to your taste – Top with cheese, bacon, fresh herbs, or spice it up with a drizzle of hot honey.
- Kid-approved and crowd-pleasing – Everyone loves mini potatoes with crispy edges and gooey cheese!
Ingredients Needed
How to Make this Mini Hasselback Potatoes Recipe
How to Cut Hasselback Potatoes
The key to Hasselback success is those thin, even slices. Don’t worry—it’s easier than it sounds!
Place your potato on a cutting board with a square chopstick on either side. Yes, we gotta have the square ones; I find the regular round ones roll away easily and make life harder for us! But this keeps you from slicing all the way through while ensuring the cuts are just deep enough to create that signature fan effect.
Take your time and cut slits about ⅛ inch apart. And if you accidentally cut all the way through? No worries, honey—just call it rustic.
Smother and Roast (It's that Easy!)
Step 1 | Coat with Garlic Butter and Roast: Melt your butter with olive oil, thyme, and garlic, then brush every inch of those potatoes, then season with salt and pepper. Pop them into a hot oven, and let that high heat work its magic. Halfway through, baste again with garlic butter to keep things crispy and flavorful.
Step 2 | Add Smoked Jack Cheese: This is where things get really good. About 10 minutes before they’re done, sprinkle on the smoked jack cheese. It melts into every slice, creating pockets of smoky, cheesy goodness.
Step 3 | Garnish and Serve: Brush with a little extra butter, sprinkle with fresh herbs, and serve these beauties hot. You’re officially in crispy potato heaven, honey.
Chef's Tips
- Go for High Heat: A hot oven (425°F or higher) ensures those crispy edges we all love.
- Don’t Overcrowd the Pan: Give your potatoes space to roast evenly and develop that golden crust.
- Baste for Extra Flavor: Halfway through, baste with more garlic butter to give the potatoes max flavor.
- Want More Smoke? Add a sprinkle of smoked paprika/chipotle powder or a drizzle of hot honey for a sweet-smoky kick.
- Using larger potatoes? Use two wooden spoons instead of chopsticks to slice the potatoes and bake them for about 10-15 minutes longer.
Recipe Variations
- Loaded Hasselbacks - Add crispy bacon and shredded cheddar during the last 10 minutes. Top with sour cream and chives for a loaded potato vibe.
- Truffle and Parmesan - Get fancy with truffle spread (or a fresh truffle!) and sprinkle with Parmesan and parsley right before serving, it's perfect for holidays or New Year's parties.
- Spicy Honey Drizzle - Add a little sweet heat with a drizzle of hot honey before serving.
make it a meal!
What We Serve these Potatoes With
These potatoes are ridiculously versatile. Serve them alongside a juicy steak or roast chicken. They also make an amazing party snack—just pile them up with dipping sauces like chipotle aioli or avocado crema and watch them disappear!
my must haves
Equipment I Used
Frequently Asked Questions
No need! Parboiling isn’t necessary for mini Hasselback potatoes. Since they’re small, they roast quickly and evenly in the oven. Skipping the parboil also helps keep those edges crispy.
Nope! The skin on baby Yukon golds or red potatoes is thin and tender, and it crisps up beautifully when roasted. Plus, it adds extra flavor and texture—why peel away the goodness?
Yes! Air fryers are perfect for Hasselback potatoes. Cook them at 400°F for about 20-25 minutes, basting with garlic butter halfway through. The air fryer gives you that crispy finish in less time.
Yes! Roast the potatoes fully without the cheese and let them cool. Store them in an airtight container in the fridge for up to 2 days. When you’re ready to serve, reheat in a 400°F oven for 10-15 minutes until hot and crispy. Add the smoked jack cheese during the last 5 minutes for that gooey, melty finish.
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Crispy, Cheesy Mini Hasselback Potatoes
Ingredients
- 1 ½ lbs baby Yukon gold or red potatoes, scrubbed
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup smoked jack cheese, shredded
- 2 chives, sliced thinly
Instructions
- Preheat your oven to 425°F (220°C).
- Place each potato between two chopsticks or wooden spoons to prevent slicing all the way through. Make thin slices, about ⅛ inch apart, across the top of each potato.1 ½ lbs baby Yukon gold or red potatoes
- In a small bowl, whisk together the olive oil, melted butter, minced garlic, thyme, salt, and pepper. Brush the mixture generously over the potatoes, making sure to get it into every slice.3 tablespoons olive oil, 3 tablespoons unsalted butter, 4 cloves garlic, 1 tablespoon fresh thyme leaves, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Place the potatoes on a baking sheet. Roast in the oven for 35-40 minutes total, basting with more garlic butter halfway through (around 20 minutes in), until they’re golden and crispy on the outside and tender on the inside.
- During the last 10 minutes of roasting, sprinkle the shredded smoked jack cheese over the potatoes. Continue roasting until the cheese is melted and bubbly.1 cup smoked jack cheese
- Remove from the oven, garnish with the chives, and serve.2 chives
Recipe Notes
Chef Tips
- Go for High Heat: A hot oven (425°F or higher) ensures those crispy edges we all love.
- Don’t Overcrowd the Pan: Give your potatoes space to roast evenly and develop that golden crust.
- Baste for Extra Flavor: Halfway through, baste with more garlic butter to give the potatoes max flavor.
- Want More Smoke? Add a sprinkle of smoked paprika/chipotle powder or a drizzle of hot honey for a sweet-smoky kick.
- Using larger potatoes? Use two wooden spoons instead of chopsticks to slice the potatoes and bake them for about 10-15 minutes longer.
Recipe Variations
- Loaded Hasselbacks: Add crispy bacon and shredded cheddar during the last 10 minutes. Top with sour cream and chives for a loaded potato vibe.
- Truffle and Parmesan: Get fancy with truffle spread (or a fresh truffle!) and sprinkle with Parmesan and parsley right before serving, it's perfect for holidays or New Year's parties.
- Spicy Honey Drizzle: Add a little sweet heat with a drizzle of hot honey before serving.
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