Have you ever had Mini Hasselback Potatoes with Garlic and Chilli? They’re the most delicious accompaniment to a meal—and the perfect comfort food too.
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The Origins of Hasselback Potatoes
Hasselback potatoes are named after the restaurant where they were first created, Hasselbacken, in Stockholm, Sweden.
It is a delicious and visually appealing way to prepare potatoes, and they look spectacular due to the technique used to create them; thinly slicing the potato, leaving the bottom intact, and then baking or roasting it until it becomes crispy on the outside and soft on the inside.
What are the Best Potatoes to Use for Hasselback Potatoes?
The best potato for Hasselback potatoes typically has a high starch content and a waxy texture. This helps them hold their shape during the cooking process and results in a delicious, crispy exterior and a squishy interior.
Two popular options are:
Russet potatoes are commonly used for Hasselback potatoes due to their high starch content. They have a fluffy texture when cooked, and their thick skin crisps up nicely. Russet potatoes also have a mild, earthy flavor that pairs well with various seasonings.
Yukon Gold Potatoes:
British Yukon Gold is another excellent choice for Hasselback potatoes.
They have a slightly lower starch content than Russets but still offer a creamy texture and buttery flavour. Plus, the thin skin of Yukon Gold potatoes becomes golden and crispy when baked or roasted.
Both types of potatoes work well for Hasselback potatoes, so it ultimately comes down to personal preference. You can experiment with different varieties to find the one you like best.
What are the Best Potatoes to Use for Mini Hasselback Potatoes?
New potatoes have thin skins and a creamy texture. The ones I’ve used in this recipe are from the sun-soaked island of Cyprus but you can also use varieties like La Ratte, Jersey Royals, or Charlotte potatoes. All are excellent choices. Their small size makes them ideal for mini Hasselback potatoes.
These mini Hasselback Potatoes are prepared with chilli and garlic. They’re super easy to make — taste divine — and are healthy to boot.
Particularly if you replace the butter with Fry Light. Then they’re Slimming World friendly too!
How To Make Easy Mini Hasselback Potatoes with Garlic and Chilli
You will need:
New potatoes (I’ve used Cypriot New Potatoes from Tesco)
Medium red chilli — 1 per 8 potatoes ( or more if you prefer a bit more heat)
Garlic — 1 clove per potato
50g butter — per 8 potatoes
½ teaspoon salt
½ teaspoon pepper
A handful of parsley to garnish
Preheat the oven to 200C/180C fan/gas 6
1. Give the potatoes a wash — don’t bother removing the skins, you need them on for this recipe.
2. Make little slices along the width of each potato — around 2mm apart — don’t cut all the way through to the bottom of the potatoes.
3. Pop them on a baking tray covered in greaseproof paper.
4. Chop the chilli and crush the garlic and mix with the butter. Season the mixture and give it another stir, then spread a little of the mixture on top of each little potato.
5. Pop them in the oven for around 50 minutes. Or until they’re golden and the tops are all crispy.
6. Garnish with parsley and serve.
Eat when they’re piping hot, as quickly as you’re able!! Although that said, they are delicious when left to go cold.
My favourite way of serving them right now is with asparagus and salmon. It’s THE most delicious meal – winter or summer.
Gorgeous colours that are a feast for the eyes as well as the belly — these little potatoes are a triumph! So easy to cook with and absolutely delicious to eat.
They’re great for potato salad too!
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- Small new potatoes
- Medium red chilli — 1 per 8 potatoes ( or more if you prefer a bit more heat)
- Garlic — 1 clove per potato
- 50g butter — per 8 potatoes
- ½ teaspoon salt
- ½ teaspoon pepper
- A handful of parsley to garnish
- Preheat the oven to 200C/180C fan/gas 6
- Give the potatoes a wash — don't bother removing the skins, you need them on for this recipe.
- Make little slices along the width of each potato — around 2mm apart — don't cut all the way through to the bottom of the potatoes.
- Pop them on a baking tray covered in greaseproof paper.
- Chop the chilli and crush the garlic and mix together with the butter. Season the mixture and give it another stir, then spread a little of the mixture on the top of each little potato.
- Pop them in the oven for around 50 minutes. Or until they're golden and the tops are all crispy.
- Garnish with parsley and serve.
Eat when they're piping hot, as quickly as you're able!! Although, that said, they are although delicious when left to go cold.
If you replace the butter with Fry Light. Then they're Slimming World friendly too!
Nutrition InformationServing Size 1
Amount Per Serving Calories 478Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 26mgSodium 462mgCarbohydrates 86gFiber 9gSugar 5gProtein 14g
Calculations was calculated by Nutritionix and is approximate
Caro Davies is a former art-director turned writer and content-creator, and editor behind UK lifestyle blog The Listed Home. She writes about home-related topics, from interiors and DIY to food and craft. The Listed Home has been featured in various publications, including Ideal Home, Grazia, and Homes & Antiques magazines.