Crispy, Cheesy Mini Hasselback Potatoes
Thin-sliced baby potatoes get slathered twice in garlic herb butter and roasted until the edges are crisp, then smoked jack cheese melts into every slice with crispy little bits that are so delicious. If your oven's spoken for on the holiday, you can make these the day before and reheat. Perfect as a finger food, hors d'oeuvres, or side dish.
Servings: 6 servings
Calories: 274kcal
Ingredients
- 1 ½ lbs baby Yukon gold or red potatoes scrubbed clean and dried, (about 18 potatoes)
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter melted
- 4 cloves garlic minced or pressed
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup smoked jack cheese shredded
- 2 teaspoon chives sliced thinly, for garnish
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 and 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 tsp chives
Notes
- Potato size: Look for baby potatoes about golf ball sized or smaller. For bigger potatoes, slice between two wooden spoon handles and add 10 to 15 minutes to the roasting time.
- Herb swap: Add in fresh rosemary and sage for more of a Thanksgiving vibe. Or use just rosemary for a more Christmas feeling.
- Make ahead: Roast fully without the cheese up to 2 days ahead and refrigerate in an airtight container. Top the cold potatoes with the smoked jack and reheat at 325°F for about 15 minutes, until warmed through and the cheese is melted. Don't hold sliced raw potatoes in water; they soak it up and won't crisp.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat at 325°F until warmed through.
Variations
- Pimento cheese: Swap the smoked jack for a little scoop of pimento cheese on each potato in the last 8 minutes.
- Loaded: Add crumbled bacon and sharp cheddar for the last 10 minutes, then serve with sour cream and chives.
- Hot honey: Drizzle with hot honey, or brush with hot honey butter, right before serving.
Nutrition
Serving: 3 potatoes | Calories: 274kcal | Carbohydrates: 21g | Protein: 7g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 509mg | Potassium: 513mg | Fiber: 3g | Sugar: 1g | Vitamin A: 393IU | Vitamin C: 25mg | Calcium: 165mg | Iron: 1mg