Mini garlic & parmesan hasselback potatoes #vegetarian #appetizer

Mini garlic & parmesan hasselback potatoes #vegetarian #appetizer

In the event that you adore firm, scrumptious potatoes (that aren't browned), you're in karma. You must attempt these small garlic and parmesan hasselback potatoes – minimal simmered potatoes all prettied up and covered in garlicky, gooey paradise!

These unquestionably aren't culinary advanced science, and I wager you can basically think about how they are made. All you need to do to make them is make profound cuts right over every potato at around 3 or 4 mm interims. Dive very deep, obviously take care not to carve completely through the potato and cut it down the middle, in spite of the fact that trust me you likely will do that to a couple in your fervor to get the potatoes cooked and in your mouth as quick as could reasonably be expected!

The way to getting these excessively delectable and fresh is to season once toward the start with your oil/spread and flavors and afterward treat them again part of the way through cooking. The potatoes kind of fan out as they cook, so the second 'treating' gets directly inside and encourages them fresh up far and away superior.

Also try our recipe Easy Bombay Potatoes

Mini garlic & parmesan hasselback potatoes #vegetarian #appetizer

Super crispy mini potatoes - they're all garlicky and cheesy, and they look good too.These mini garlic and parmesan hasselback potatoes would be very popular if they were handed around as appetizers at a party.


  • 20 ‘new’ or small potatoes welled washed/scrubbed & dried
  • 4 or 5 cloves garlic crushed
  • 3 to 4 tablespoons olive oil
  • a large knob of butter about 30 grams
  • salt & black pepper
  • 1 ounce parmesan cheese grated
  • fresh herbs to garnish - basil chives, oregano etc. (optional)


  1. Pre-heat oven to 200C/400F.
  2. Cut each potato into slices about 3 to 4 mm apart, without cutting all the way through it, and place on a baking tray.
  3. Melt the butter in a small dish in the microwave (30 seconds should do it) or in a small saucepan if you don’t have a microwave. Add the olive oil and garlic and stir together.
  4. Baste each potato well with the butter/olive oil/garlic mixture with a pastry/basting brush (make sure you scoop up plenty of the garlicky bits!), sprinkle with plenty of salt and pepper and then bake for 20 minutes.
  5. Take the potatoes out of the oven and baste again, then sprinkle most of the parmesan over them, poking plenty down into the ‘cracks’. Then return to the oven for about another 20 minutes or until the potatoes are dark golden and a bit crispy.
  6. Garnish with a bit more parmesan and the fresh herbs (if you like).

Read more our recipe : Carrot Cake Overnight Oats

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