I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Mini Hasselback Potatoes (one of the Best Things Ever)
...in your mind.
Mini Hasselback Potatoes (one of the Best Things Ever)

Mini Hasselback Potatoes (one of the Best Things Ever)

Hasselbacks made with whole, large potatoes are good - but not like these. In fact I won’t make big ones again.

Ingredients

  • 1/2 cup butter
  • 3 tablespoons olive oil
  • 1 large clove garlic, or 2 medium - minced
  • 2 teaspoons smoked paprika
  • Kosher salt & pepper
  • 1.5 pounds mini gold potatoes, about 2 dozen
  • 1 tablespoon finely chopped chives
  • 3 tablespoons shredded Manchego cheese
  • Optional: mayo for serving

Directions

  1. Preheat oven to 425 degrees
  2. Melt butter and oil in a small saucepan, put in garlic, and when fragrant, add paprika, salt & pepper - mix well, and set aside
  3. Put potatoes between 2 chopsticks (watch the video) , and using a sharp knife, make slits across the potato (the short way) down to the sticks - which will prevent you from cutting all the way through the potatoes
  4. Repeat with all potatoes and place on parchment lined baking sheet, or a rack on a baking sheet
  5. Brush potatoes with the butter mixture, and bake about 30 minutes total, brushing with extra butter every 10 minutes or so until potatoes are tender
  6. If you want, turn on your broiler to give them a little more color and to crisp
  7. Remove from oven, season lightly with a little more salt & pepper, then serve topped with chives and cheese
Mini Hasselback Potatoes (one of the Best Things Ever)

Mini Hasselback Potatoes (one of the Best Things Ever)

Hasselbacks made with whole, large potatoes are good - but not like these. In fact I won’t make big ones again.

Ingredients

  • 1/2 cup butter
  • 3 tablespoons olive oil
  • 1 large clove garlic, or 2 medium - minced
  • 2 teaspoons smoked paprika
  • Kosher salt & pepper
  • 1.5 pounds mini gold potatoes, about 2 dozen
  • 1 tablespoon finely chopped chives
  • 3 tablespoons shredded Manchego cheese
  • Optional: mayo for serving

Directions

  1. Preheat oven to 425 degrees
  2. Melt butter and oil in a small saucepan, put in garlic, and when fragrant, add paprika, salt & pepper - mix well, and set aside
  3. Put potatoes between 2 chopsticks (watch the video) , and using a sharp knife, make slits across the potato (the short way) down to the sticks - which will prevent you from cutting all the way through the potatoes
  4. Repeat with all potatoes and place on parchment lined baking sheet, or a rack on a baking sheet
  5. Brush potatoes with the butter mixture, and bake about 30 minutes total, brushing with extra butter every 10 minutes or so until potatoes are tender
  6. If you want, turn on your broiler to give them a little more color and to crisp
  7. Remove from oven, season lightly with a little more salt & pepper, then serve topped with chives and cheese