Quick and Easy Hasselback Potatoes Recipe with Baby Potatoes, Spiced Butter and Herbs

5 from 2 votes

Quick and Easy Hasselback Potatoes Recipe with Baby Potatoes, Spiced Butter and Herbs

This quick and easy Hasselback potatoes recipe for crispy Hasselback potatoes with spiced butter and fresh herbs calls for baby potatoes, also known as new potatoes, which cook faster. Brushed with the spiced butter at fifteen minute intervals, these mini Hasselback potatoes are crunchy on the outside and soft within, making a potato side dish that's both elegant and comforting.

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: Swedish

Servings:

Calories: 268kcal

Author: Lara Dunston

Ingredients

650 g small potatoes around 20 potatoes x 20-30g each
60 g butter
¼ tsp salt
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
½ tsp cumin
1 tbsp fresh celery leaves or flat leaf parsley finely chopped
1 tbsp extra virgin olive oil
1 pinch sea salt or chilli salt optional

Instructions

Heat your oven to 220°C (428°F) then peel the potatoes.
Sit one potato in a tablespoon, holding it firm, and use a sharp knife to make parallel cuts, around 2-3mm apart, working your way from one end of the potato to the other. The spoon prevents you from slicing right through the potato; for tiny potatoes use a teaspoon. Repeat until you’ve done all potatoes then transfer them to a baking pan.
In a microwave or small pan, melt the butter then stir in the salt, garlic powder, onion powder, paprika and cumin until well combined. Dip a silicone pastry brush into the spiced butter and brush all sides of each potato, ensuring it seeps into every groove of the potatoes.
Bake for 45 minutes — longer if you prefer the potatoes crispier and darker than pictured — brushing them every 15 minutes with the spiced butter from the bottom of the tray..
When the potatoes are to your liking, use tongs to transfer them to an oven-proof serving plate. Pour the melted spice butter into a dish. Return the potatoes to the oven, turned to low until you’re ready to serve.
Combine the fresh herbs with the melted spiced butter and a tablespoon of extra virgin olive oil and brush on just before serving. Sprinkle with sea salt or chilli salt.

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