Mini Hasselback Potatoes with Gremolata

Close up side view of the cooked mini hasselback potatoes.

Mini Hasselback Potatoes with Gremolata

An easy and healthy side dish, perfect for a weeknight dinner, entertaining guests, or holidays!

Course Side Dish

Cuisine American

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Servings servings

Calories 239kcal

Author Laura

Equipment

Ingredients

Mini Hasselback Potatoes

1.5 lb Petite Gold Potatoes
2 Tablespoons Olive oil
salt and pepper to taste

Gremolata

1 cup fresh parsley
1-2 clove garlic
1 lemon zested
1 Tablespoon lemon juice
1 Tablespoon olive oil

Instructions

Prep Work

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!

Notes

Air Fryer Adaptation: Preheat the air fryer for 350°F. Place the prepped mini potatoes in your air fryer basket, leaving a bit of space between each one. Cook for 25-35 minutes, checking close to the end of cook time to make sure no pieces are burning.

To Store Leftovers: Store in an airtight container in the refrigerator for 3-5 days.

To Reheat:

Air Fryer: Cook at 375° F for 5 minutes.
Oven: Cook at 375°F for 10 minutes.
Microwave: Cook for 1 - 1.5 minutes.

Nutrition