If you’re looking for the best ever side dish, check out these mini hasselback potatoes, drizzled in a delicious herby gremolata! Made on a sheet pan, they come out crispy and delicious every single time, and they’re equally perfect for holidays, get-togethers, and even busy weeknights.
These bite sized hasselback potatoes might just steal the show at your meal. And when the star is a side dish, that’s a big deal.
So why does everybody love them so much? Well, these tiny hasselback potatoes are just plain impressive on a plate, especially when topped with the bright green, herby gremolata (Spoiler alert: They’re not even the slightest bit complicated or difficult to make). Plus, c’mon, everybody loves crispy potatoes.
Basically they’re tiny bites of deliciousness, and I think they’re an equally perfect side for your holiday dinner party or weeknight meal.
The ingredients in this dish are Whole30 compatible, Paleo friendly, and Gluten free, not to mention incredibly simple– and there’s only five (besides oil, salt, and pepper, I mean)! If you don’t already have them in the house, you should be able to easily find them in your local grocery store. Here’s what you need:
- Mini gold potatoes. You can substitute other mini potatoes, but the gold potatoes tend to crisp up best, in my opinion!
- Olive oil
- Fresh flat leaf parsley
- Salt and pepper
Step by Step Instructions
Believe it or not, the secret to perfectly sliced hasselback potatoes is… drumroll… chop sticks! Line them up, one on each side of your potato, and slice from end to end, letting the chop sticks stop your knife so it doesn’t slide all the way through to the cutting board.
👉 Pay extra attention when slicing near the on the ends of each potato to make sure your knife doesn’t slide through to the cutting board. But if you do end up slicing any pieces off accidentally, don’t sweat it!
Next up? Roasting time! Get your potatoes ready to roast by drizzling them with oil. Use your hands to work the oil in between the slices, as much as you can. This helps the potato open up as it cooks, which results in a crispier finished dish.
Set the potatoes on a parchment lined baking sheet with a little space between each one, then sprinkle with salt and pepper. If you’d like, you can add any additional spices you enjoy (I love to add a pinch of ranch seasoning or Italian seasoning).
Now, while the potatoes are roasting, the next step is to make the gremolata. But what exactly is gremolata?
Gremolata is Italian in origins, usually used as a zesty garnish to add a little extra something to meals. Call it oomph, if you’d like. Gremolata is made with herbs, lemon, garlic, and salt. I like when it’s mixed with a little oil, but that’s optional.
You can prepare all the ingredients by hand with just a knife and a cutting board, or you can take my shortcut and use a food processor. The choice is yours, but basically all you want to break down the garlic, herbs, and lemon zest super duper small and uniform, then mix it with the lemon juice and olive oil.
Mini hasselback potatoes cook wonderfully in the air fryer! Simply place the prepared mini potatoes in your air fryer basket, with a bit of space between each one. Cook in your air fryer preheated to 350°F for 25-35 minutes, checking close to the end of cook time to make sure no pieces are burning.
Mini hasselback potatoes are great sides to accompany SO MANY main dishes! They go wonderfully with grilled steak, roasted butterfly chicken, roasted salmon, and more. The first time I made these potatoes, I made them to serve beside pork tenderloin for a partnership with my friends at AdapTable Meals, and I still love them together.
When you reheat leftover hasselback potatoes, you don’t just want to warm them, you want to crisp them. That’s why my favorite way to reheat them is in the air fryer, cooked at 375° F for about 5 minutes. Alternately, you can reheat them in the oven by preheating the oven to 375° F, then baking for about 10 minutes. If you’re in a hurry, set the potatoes on a plate and reheat in the microwave for 1-1.5 minutes.
Making this recipe? I’d love to hear about your experience. Drop a star rating below or tag me on Instagram @cookathomemom!
Mini Hasselback Potatoes with Gremolata
Mini Hasselback Potatoes
- 1.5 lb Petite Gold Potatoes
- 2 Tablespoons Olive oil
- salt and pepper to taste
- 1 cup fresh parsley
- 1-2 clove garlic
- 1 lemon zested
- 1 Tablespoon lemon juice
- 1 Tablespoon olive oil
- First, preheat your oven to 350F. Next, wash your potatoes. Set one potato so it lays flat between two chop sticks. Slice into the potato from top to bottom until your knife hits the chopsticks, leaving about 1/8 inch between each slice. Repeat from end to end, carefully cut the smaller ends of the potato so your knife doesn't slice completely through the potato. Repeat for each potato.
- Line a baking sheet with parchment paper and lay the potatoes on top, leaving a little space between them. Drizzle the potatoes with oil, using your fingers to open any slices that might be stuck together and work the oil in between the slices. Sprinkle lightly with salt and pepper and set in the oven to cook for 50-55 minutes. Check near the end of the cook time to make sure they aren’t burning.
Make the Gremolata
- Food Processor Instructions: Add the parsley, garlic, lemon zest and lemon juice, salt and pepper to a food processor. Pulse until broken down. Transfer the mixture to a small bowl, and stir to mix in the oil.
- Knife Instructions: Finely mince the garlic and parsley. Zest and juice the lemon. Add all ingredients to a small bowl and mix together well. Season lightly with salt and pepper.
Finish & Serve
- Remove the potatoes from the oven, and spoon about 1/2 teaspoon of gremolata onto each potato. Serve and enjoy!
- Air Fryer: Cook at 375° F for 5 minutes.
- Oven: Cook at 375°F for 10 minutes.
- Microwave: Cook for 1 – 1.5 minutes.