If you're a fan of crispy potatoes, you're going to love these super cute mini parmesan and garlic hasselback potatoes. Make them as a treat for the family, or serve them at your next dinner party.
Pre-heat oven to 400F/205C and prepare a large baking tray (you can line it with baking paper for easier cleaning if you like).
Cut each potato into slices about 2 to 3 mm apart, without cutting all the way through. Place on a baking tray.
Melt the butter in a small dish in the microwave (30 seconds should do it) or in a small saucepan if you prefer. Add the olive oil and garlic and stir together.
Baste each potato well with the butter/olive oil/garlic mixture with a pastry/basting brush (make sure you scoop up plenty of the garlicky bits!). Sprinkle with the salt and pepper. Bake for 25 minutes.
Take the potatoes out of the oven and baste again with the leftover olive oil/butter/garlic mixture as well as the juices in the pan. Then sprinkle most of the parmesan over them, poking plenty down into the ‘gaps’. Then return to the oven for about another 25 to 30 minutes or until the potatoes are cooked through, golden and crispy.
Garnish with a bit more parmesan and the fresh herbs (if you like).
Video
Notes
How to slice the potatoes: Hold one end tightly and slice at even(ish) 3 to 4mm intervals. I find it easier to turn the potato around and cut from the other end once I've reached the middle. What kind of potatoes to use: You can use any small potatoes for this recipe. I find the creamy, waxy ones get the best results, but don't worry too much because sometimes it's difficult to know what kind of potato you're buying!You can even use bigger potatoes. If you use large potatoes however you'll need to increase the cooking time a little, to around 1 hour and 10 minutes.