Mini Hasselback Potatoes & Gremolata

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.

Why We Love It

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.

And if you like this recipe, check out my honey roasted parsnips and carrots or air fryer baby potatoes!

Recipe Ingredients

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
• Garlic
• Lemon
• 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!

You may also like: Air Fryer Baby Potatoes, Air Fryer Breakfast Potatoes, Mini Burger Bites.

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.

Making this recipe? I’d love to hear about your experience. Drop a star rating below or tag me on Instagram @cookathomemom!