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Mini Hasselback Potatoes

Mini Hasselback Potatoes

  • Prep Time: 10 minutes
  • Cooking Time: 45 minutes
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  • 20 Small new potatoes
  • 1/4 cup Unsalted butter
  • 2 cloves Garlic, minced
  • 1 1/2 cups Cheddar, shredded
  • Salt, to taste
  • Black pepper, to taste
  • 3 tbsp Chives, thinly-sliced
  • Sour cream


  1. Preheat oven to 400F.
  2. Line a baking sheet with parchment paper.
  3. Cut slits crosswise into each potato about 1/4 inch apart. Cut only 2/3 the way down. Place on prepared baking sheet about 1/2 inch apart.
  4. Add butter and garlic to a saucepan over low heat. Cook until butter is melted, about 5 minutes.
  5. Brush garlic butter over each potato and season with salt and pepper to taste.
  6. Bake for 15 minutes, then baste again with garlic butter.
  7. Bake for another 10 minutes, then baste one last time. Top each potato with some of the shredded cheddar.
  8. Bake for an 10-15 minutes, until potatoes are cooked and cheese is melted.
  9. Garnish each potato with salt, pepper, sour cream and chives.
  10. Serve immediately.


Recipe adapted from