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Potato/ Roast Dinner/ Sides

Mini Hasselback Potatoes

June 12, 2020 (Last Updated: November 11, 2020) by Chris Collins

These mini hasselback potatoes are gorgeously crispy, easy to make and bursting with flavour!

Looking for a fun new way to serve baby potatoes? Follow me…

overhead shot of potatoes on brown parchment paper with dip in corner

Mini Hasselback Potatoes

These beauties are ridiculously cute. But, and better still, they’re absolutely delicious too. We’ll get into the seasoning in just a sec, but first things first:

How to cut hasselback potatoes

You’ll want to make slices along the potatoes around 1/16″-1/8″ apart. It’s important to make sure you don’t go all the way down or they’ll fall apart. Start at one end and carefully make your way along. Some recipes suggest placing two wooden spoons either side to ensure you don’t slice all the way down, but I find baby potatoes vary in size quite a lot, so this method isn’t great if they’re more round shaped. A steady hand and a sharp knife will do the trick 🙂

Top Tip – Try and find baby potatoes that are long and flat. This way you can make more slices, just like the photo below!

mini potato on end of fork with white background

Hasselback Potato Seasoning

For this recipe I use sage and onion. Sage and onion is a glorious combo, one that isn’t often used as potato seasoning, but it truly works! Here’s a few other tried and tested seasoning combos:

At their absolute heart you can just use a heavy helping of salt and pepper, or experiment with seasoning of your choice!

Alongside the seasoning we’re going in with melted butter, just because you know, melted butter…

Process shots: melt butter (photos 1), add seasoning (photo 2), stir to combine (photo 3).

How to make sage and onion butter - 3 step by step photos

Right, baby potatoes hasselbacked, seasoning done, time to combine the two.

Once you’ve combined the potatoes with the seasoned butter, space them out on a baking tray. It’s important you space them out or they’ll steam and won’t go crispy. From there, I like to head back to the bowl you mixed everything in and drizzle some oil. You’ll find there will be a notable amount of seasoning left in the bowl, which we certainly don’t want to waste. Use a brush to scrape out the seasoning and brush over the potatoes before you bake.

Process shots: slice potatoes (photo 1), mix with seasoned butter (photo 2), brush bowl with oil (photo 3), brush over potatoes and bake (photo 4).

How to make mini hasselback potatoes - 4 step by step photos

closeup shot of hasselback potatoes on black baking tray fresh out the oven

How to serve Hasselback Baby Potatoes

I usually serve these in a finger food context with a dip (pictured below is sour cream and chive). But you can also serve them as side dish to a main. Up to you!

If you like the sound of these baby hasselback potatoes then make sure you check out these beauties too!

Baby Potato Recipes

Alrighty, let’s tuck into the full recipe for these mini potato hasselbacks shall we?!

fork with potato dunking into pot of creamy dip

How to make Mini Hasselback Potatoes (Full Recipe & Video)

mini potato on end of fork with white background

Mini Hasselback Potatoes

These mini hasselback potatoes are gorgeously crispy, easy to make and bursting with flavour!
5 from 6 votes
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Servings (click & slide): 4
Course: Side Dish
Cuisine: Western
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories per serving: 240kcal
Cost per serving: £1.50 / $2


  • Medium Sized Baking Tray
  • Sharp Knife & Chopping Board
  • Large Mixing Bowl & Spatula
  • Small Pot
  • Brush

Ingredients (check list):

  • 2lb / 1kg Baby Potatoes
  • 2 tbsp Unsalted Butter, melted
  • 1 tbsp Extra Virgin Olive Oil
  • 1 heaped tsp EACH: Ground Sage, Onion Powder (see notes for subs)
  • 3/4 tsp Salt, or to taste
  • 1/4 tsp Black Pepper


  • Make very thin slices (1/16" - 1/8") along your baby potatoes, ensuring you don't go all the way down, just to keep them in tact. Place in a large bowl.
  • In a small pot combine melted butter with seasoning. Pour into the bowl with the potatoes and stir to combine. Make sure all the potatoes are completely coated.
  • Spread potatoes out on a baking tray. Add a drizzle of oil to the bowl (around 1 tbsp) and use your brush to combine any leftover seasoning. Brush onto the tops of your potatoes.
  • Bake in the oven at 200C/390F for 30-35mins, or until golden and crispy. Timings will depend on size of potatoes, so could take notably less or more time. If they start charring at all before softened through the centre just turn down the heat.
  • Serve as finger food with a dip or as a side to a main!

Quick 1 min demo!


a) Seasoning - I love sage and onion with these, but other seasonings work great too. You could do 1 heaped tsp Paprika & Garlic Powder with 1/2 tsp Thyme and 1/4 tsp Cayenne Pepper (as I do with my oven Baked Potato Wedges). You could also do 1 tsp each Smoked Paprika, Cayenne Pepper, Onion Powder, Garlic Powder (as I do in my Spicy Potatoes). Finally you could do 1 tsp each Fresh Rosemary, Thyme and Garlic (as I do with my Roasted Baby Potatoes).
b) Can I make these with larger potatoes? - Yup! Just use the same weight (2lb/1kg) which will be 4-6 potatoes depending on size. Same method, same oven temp, just keep an eye on them as they roast (they will 45mins+ to fully roast).
c) Dip - Check out all my Delicious Dips if you want to serve them as an appetizer!
d) Calories - based on sharing between 4 with no dip.

Your Private Notes:


Nutrition Facts
Mini Hasselback Potatoes
Amount Per Serving
Calories 240 Calories from Fat 67
% Daily Value*
Fat 7.46g11%
Saturated Fat 2.942g15%
Trans Fat 0.002g
Polyunsaturated Fat 0.601g
Monounsaturated Fat 3.586g
Cholesterol 7mg2%
Sodium 452mg19%
Potassium 964mg28%
Carbohydrates 39.84g13%
Fiber 5.1g20%
Sugar 1.77g2%
Protein 4.85g10%
Vitamin A 135IU3%
Vitamin C 44.7mg54%
Calcium 35mg4%
Iron 1.93mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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Recipe Rating


  • Reply
    Julie Gr
    September 11, 2022 at 10:27 pm

    5 stars
    I got a bag of mini Yoko. gold’s from the store. Sliced hasselback style. Coated with olive oil, pepper, onion powder, garlic powder and salt. Baked for 35 min at 390F. Delicious!

    • Reply
      Chris Collins
      September 12, 2022 at 1:23 pm

      Thanks so much for the review, Julie 🙂 C.

  • Reply
    November 9, 2020 at 9:36 pm

    5 stars
    Hasselback potatoes for the win! I can’t wait to try all the different ways to make these potatoes!

    • Reply
      Chris Collins
      November 10, 2020 at 10:15 am

      Hope you love them 🙂

  • Reply
    Sally Humeniuk
    November 9, 2020 at 9:34 pm

    5 stars
    These are the cutest potatoes, ever! I love the hasselback so they can grab all the yummy creamy dip that you show on the recipe. Kids and grownups will find these so fun.

    • Reply
      Chris Collins
      November 10, 2020 at 10:15 am

      You’re not wrong there! 🙂

  • Reply
    Chenée Lewis
    November 9, 2020 at 9:29 pm

    5 stars
    These are SO cute! I need to try them.

    • Reply
      Chris Collins
      November 10, 2020 at 10:15 am

      You so do! 🙂

  • Reply
    Danielle Wolter
    November 9, 2020 at 8:47 pm

    5 stars
    Loving that these are mini! So perfect for something like thanksigiving or christmas. Plus, they’re so cute 🙂

    • Reply
      Chris Collins
      November 10, 2020 at 10:15 am

      Thank you! 🙂

  • Reply
    Bintu | Recipes From A Pantry
    November 9, 2020 at 8:43 pm

    5 stars
    These look so crispy and delicious! You can’t beat hasselback potatoes sometimes!

    • Reply
      Chris Collins
      November 10, 2020 at 10:15 am

      Thanks Bintu! 🙂