Best Ever Mini Hasselback Potatoes Recipe


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Mini Hasselback Potatoes are creamy and buttery, cut the “hasselback” way to fill with melty cheese and brush with seasoned oil. Once baked and crispy, they’re topped with sour cream, green onions, and crispy bacon!

What’s NOT to love about these soft and crispy mini hasselback potatoes?! Just one look at them and my mouth is already watering. While they make look super fancy and complicated to make, they are probably one of the easiest potato dishes out there.

While I love these super crispy Air Fryer Accordion Potatoes, I think these mini hasselback potatoes take center stage. Try it for yourself and see what all the fuss is about!


The cutting technique with these potatoes looks pretty impressive even though it’s incredibly easy to do. It’ll instantly give your meal a touch of sophistication without much effort!

The baby potatoes are ultra creamy and buttery – a perfect contrast to the crispy outer skin.

You only need 20 minutes of preparation and pantry-staple ingredients to make this budget-friendly potato dish that will be loved by anyone who tries it.


Overhead view of ingredients for mini hasselback potatoes.

Oil mixture – The baby potatoes are brushed with an oil mixture consisting of olive oil, salt, pepper, and dried parsley.
Potatoes – Baby yellow potatoes work the best for this recipe due to their creamy texture and buttery flavor. Wash and dry the potatoes, but don’t peel them.
Cheese – This is to wedge between the cuts made into the potatoes. I’ve used Colby Jack cheese, but you could use another type of cheese that melts just as well.
Garnish – Once baked, these mini Hasselback potatoes are topped with sour cream, crumbled bacon, and sliced green onions.


Oil mixture – Melted butter can be used instead of oil. Finely minced garlic is a great addition to the seasoning of these potatoes. Play around with the herbs too – rosemary and thyme are great!
Potatoes – Use other varieties of small potatoes, such as fingerlings, red potatoes, and small purple potatoes.
Cheese – Other melting cheeses can be used, such as gruyere, provolone, or fontina.
Garnish – Thinly sliced chives can be used instead of green onion. Other toppings could include Greek yogurt, sweet chili sauce, and guacamole.

Close up of assembled mini hasselback potatoes in a deep white serving plate.


You’ll need a cutting board, skewers or chopsticks, a pastry brush, a sharp kitchen knife, a baking sheet, and parchment paper.


Make these soft and crispy mini hasselback potatoes with minimal ingredients and straightforward recipe steps. They’re so easy to make, you’ll want to have them with every meal!


Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

Cooking Instructions

Step 1
Combine the olive oil, salt, pepper, and parsley in a small bowl.

Small mixing bowl with oil, salt, pepper, and parsley, metal fork, skewers, knife, and ingredients in the background.

Step 2
Lay a wooden skewer on either side of a baby potato. Make multiple cuts along the top of the potato, about 1/4-inches apart, and cut through until you make contact with the skewers. Repeat this for all of the baby potatoes.

Skewers placed on either side of a potato to prevent the knife cutting all the way through the potato.

Step 3
Add the cut potatoes to the prepared baking sheet, cut-side up.

Step 4
Brush the potatoes with the oil mixture and bake for 30 minutes, or until they are fork-tender.

Step 5
Cut the cheese into slices and then into 1-inch squares. Place 3-5 squares of cheese into the slices per potato. Bake the potatoes for another 5-7 minutes for the cheese to melt.

Allow the potatoes to cool for 10 minutes and then top them with sour cream, green onions, and crumbled bacon.

Small slices of cheese placed between the cuts of the baked mini hasselback potatoes.


It’s important that you don’t cut the potatoes all the way through. To prevent this, place a skewer of chopstick on either side of a potato as you prepare them. The knife will no longer be able to cut completely through the potato.

Be gentle when adding the cheese squares into the baked potatoes as they can easily break apart.

To make the potatoes steady for cutting, slice a thin section off the bottom on the potato so that it sits flat on the cutting board. You can also steady the skewers/chopsticks by taping them to the cutting board.

Use things to remove the baked potatoes from the baking sheet, not a spatula.

Three mini hasselback potatoes on a white serving plate, additional potatoes in a deep white serving dish in the background.



Serve these mini hasselback potatoes with a variety of main dishes, such as roast chicken, pot roast, meatloaf, pork chops, baby back ribs, or turkey breast.


Serve these mini hasselback potatoes with Instant Pot Lemon Tofu, Instant Pot Tofu Curry, Instant Pot Wild Rice and Mushroom Soup, or Vegan Lasagna.



The term “Hasselback Potatoes” comes from the Hasselbacken restaurant in Stockholm, Sweden, where this technique of cutting potatoes was first introduced in the 1940s.


Absolutely! You will need to adjust the ingredients when using regular-sized potatoes and increase the baking time of the potatoes to ensure that they are fork-tender and not undercooked.


Yes. Cook the cut baby potatoes in the air fryer at 400 degrees F for about 12-13 minutes. Remove the potatoes and assemble with cheese. Cook the potatoes for an additional 1-2 minutes for the cheese to melt.



Store leftover mini hasselback potatoes in an airtight container in the fridge for up to 3 days.


I don’t recommend that you freeze these mini hasselback potatoes as the texture never seems to be the same after freezing and thawing.


These mini hasselback potatoes can be reheated in the oven at 350 degrees F, or air fryer. The air fryer is a great option for adding back some of that lost crispy texture but make sure that you keep a close watch so that they don’t burn.


This recipe makes 20 mini hasselback potatoes. You can easily halve it if you don’t need as many.

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Yield: 20 Potatoes

Mini Hasselback Potatoes

Mini Hasselback Potatoes are creamy and buttery, cut the “hasselback” way to fill with melty cheese and brush with seasoned oil. Once baked and crispy, they’re topped with sour cream, green onions, and crispy bacon!

Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour


  • ¼ cup olive oil
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon dried parsley
  • 1 ½ lbs baby yellow potatoes (about 20)
  • 4 oz block of Colby Jack cheese
  • ½ cup sour cream
  • 2 strips of bacon, crumbled
  • Green onions, sliced (optional)


  1. Preheat oven to 400° F.
  2. Mix olive oil, salt, pepper and parsley. Set aside.
  3. Make a series of cuts about ¼” apart into the potatoes without cutting through the whole potato. Place a skewer or chopsticks on either side of the potato to prevent cutting the whole way through the potato.
  4. Place the potatoes on a baking sheet, cut side up and brush with oil mixture.
  5. Bake for 30 minutes or until fork tender.
  6. While the potatoes bake, cut the cheese into slices and then squares about 1” in size.
  7. Place 3-5 slices of cheese in the cuts of the potatoes, being careful not to break them apart.
  8. Bake 5-7 minutes to melt the cheese then allow potatoes to cool for 10 minutes.
  9. Top with sour cream, bacon, and green onions.


●If your potatoes are rolling around too much, slice a thin layer off the bottom.
●Chopsticks rolling around while trying to cut? Tape them to your cutting board.
●Use tongs instead of a spatula to remove the potatoes from the baking sheet.

Nutrition Information

Amount Per Serving

Calories 94Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 10mgSodium 138mgCarbohydrates 8gFiber 1gSugar 1gProtein 3g

Yield: 20

Serving Size: 1

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