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Home » Recipes » Side Dish

Mini Inside-Out Hasselback Potatoes

January 22, 2018 Updated March 11, 2020 by Lisa Goldfinger 8 Comments This post may contain affiliate links

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Just when you thought there wasn't anything more you could do with a potato, this happened: Mini Inside-Out Hasselback Potatoes. Roasted Potato perfection!

Mini inside-out hasselback potatoes are crisscross-cut mini potatoes that roast up extra golden brown and crispy on the outside and creamy inside. Whether you season these with salt and pepper or fancy them up with truffle salt and grated parmesan, they're delicious and fun and everyone will love them!

Unlike Swedish Hasselback potatoes which are sliced along the rounded "back" of a whole potato, inside-out hasselback potatoes are first cut in half. Then all the little crisscross slices are made on the 'inside" or cut side of the potato.

With all those grooves for the oil, salt and seasonings to seep in, they roast up crispy, crunchy, crisscrossy, and delicious.

Mini inside-out hasselback potatoes are crisscross-cut mini potatoes that roast up extra golden brown and crispy on the outside and creamy inside. Whether you season these with salt and pepper or fancy them up with truffle salt and grated parmesan, they're delicious and fun and everyone will love them!

Here's how Mini Inside-Out Hasselback Potatoes came to be. Eddie and I were home in Boston for the December holidays. Our boys were with us. We were all in the kitchen cooking together for a big family dinner party. Eddie and Alex (our oldest) were tasked with slicing three pounds of miniature potatoes in half for roasting.

Never content to do things the conventional way, they got into a creativity contest to see how many ways they could think of to cut a potato. I wish I had a photo of the finished dish, which we named "Crazy Potatoes."

Crazy potatoes were great but within that big platter of creatively cut potatoes, there was one type that rose above the others - inside-out hasselback potatoes. Alex isolated them as being something special.

After the holidays Alex made inside-out hasselback potatoes several times for his friends. Then, convinced of their awesomeness, he texted me some photos and a note: "this is the perfect potato." He said he'd never roast potatoes any other way. By the way, the top two photos are Alex's.

How to make mini inside-out Hasselback Potatoes

The key to this recipe is to cut lots of little slices that go as deep into the potato as possible without going all the way through. Here's an easy way to do this.

  1. First cut each potato in half.
  2. Set the halved potatoes, cut side up, on a dishtowel so they don't slide around.
  3. Brace a potato on either side with chopsticks or something similar - something that will stop your knife from cutting all the way through.
  4. Make a cut across the middle. Then rotate the potato a quarter turn and make lots of little cuts perpendicular to the first cut. Repeat with each potato half.
  5. Once you get rolling with this technique, you'll be be surprised how easy it is, and fun!

When you've got all the potatoes sliced, toss them with olive oil, salt and pepper. Turn them face down on the baking sheet, and pop them in the oven. When you pull the roasting pan out of the oven and flip those little taters right side up, it's a sight to behold.

Mini inside-out hasselback potatoes are crisscross-cut mini potatoes that roast up extra golden brown and crispy on the outside and creamy inside. Whether you season these with salt and pepper or fancy them up with truffle salt and grated parmesan, they're delicious and fun and everyone will love them!

All the little grooves make way for flavor to seep in, while the surface gets brown and crisp.

Mini inside-out hasselback potatoes are crisscross-cut mini potatoes that roast up extra golden brown and crispy on the outside and creamy inside. Whether you season these with salt and pepper or fancy them up with truffle salt and grated parmesan, they're delicious and fun and everyone will love them!

Mini inside-out hasselback potatoes are crisscross-cut mini potatoes that roast up extra golden brown and crispy on the outside and creamy inside. Whether you season these with salt and pepper or fancy them up with truffle salt and grated parmesan, they're delicious and fun and everyone will love them!

The best roasted potatoes!

These mini hasselbacks are just what you want when you make roasted potatoes. They're crisp and golden outside and creamy inside. But you don't need to stop there. You can dress or spice them up in so many different ways.

  • A sprinkle of coarse salt, freshly cracked pepper and parsley is simple and delicious.
  • Or fancy them up with truffle salt and parmesan cheese.
  • Top them with za'atar and you've got delicious Middle Eastern inside-out hasselback potatoes.
  • Or give them a Spanish flair and top them with smoked paprika and sea salt.
  • The possibilities are limitless.

Mini inside-out hasselback potatoes are crisscross-cut mini potatoes that roast up extra golden brown and crispy on the outside and creamy inside. Whether you season these with salt and pepper or fancy them up with truffle salt and grated parmesan, they're delicious and fun and everyone will love them!

Other delicious potato recipes from around the globe

  • Swedish Hasselbacks Baked with Lemon Dijon Vinaigrette
  • Holiday Hasselbacks with Shallot Chive Butter
  • Spicy Rainbow Roasted Potatoes with Za'atar
  • Japanese Potato Salad
  • Crispy Italian Fried Potatoes and Peppers

Mini inside-out hasselback potatoes are crisscross-cut mini potatoes that roast up extra golden brown and crispy on the outside and creamy inside. Whether you season these with salt and pepper or fancy them up with truffle salt and grated parmesan, they're delicious and fun and everyone will love them!

Here's the recipe for Mini Inside-Out Hasselback Potatoes. If you try this recipe I hope you'll come back to leave a star rating and a comment. I'd love to know what you think! 

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Mini inside-out hasselback potatoes are crisscross-cut mini potatoes that roast up extra golden brown and crispy on the outside and creamy inside. Whether you season these with salt and pepper or fancy them up with truffle salt and grated parmesan, they're delicious and fun and everyone will love them!

Mini Inside Out Hasselback Potatoes


★★★★★

5 from 5 reviews

  • Author: Lisa
  • Total Time: 1 hour 5 mins
  • Yield: 6-8 1x
Print Recipe

Description

Crisscross cut mini potatoes that roast up extra brown and crispy on the outside and extra creamy and tender inside. Delicious with a generous seasoning of salt and fresh ground pepper or get fancy and top with truffle salt and grated parmesan.


Ingredients

Scale
  • 2 pounds of miniature golden or fingerling potatoes (yellow flesh potatoes are best for getting maximum crispiness)
  • 3 tablespoons olive oil or melted duck fat for extra crispness
  • 1 teaspoon kosher salt or more, to taste
  • ½ teaspoon of freshly ground black pepper, or more to taste
  • Optional Toppings - pick one or come up with your own:
  • Sea salt, fresh ground black pepper, chopped parsley
  • Truffle salt, grated parmesan, fresh ground black pepper
  • A drizzle of extra virgin olive oil and 3 tablespoons of Za'atar
  • Melted butter, fresh chopped chives and sea salt (see notes)

Instructions

  1. Preheat oven to 400ºF.
  2. Slice Potatoes to Create Inside-Out Hasselbacks: Set out a clean dish towel on your work surface. This will keep the potatoes from slipping around as you cut. You'll need a pair of chopsticks or something similar, and a sharp knife. First cut potatoes in half. Then make a cut down the middle of each potato half, going as deep as possible without going all the way through. This is easy to do if you place the potato between the two chopsticks to stop your knife at the perfect depth. Rotate the potato a quarter turn and make "hasselback" cuts perpendicular to and crossing through the first cut, and about ⅛-inch apart. Again, cut as deep as possible but not all the way through. (see photos in post)
  3. Place cut potatoes in a large bowl. If there's any moisture on the potatoes, blot them with a dish towel. The drier the better for browning. Toss the potatoes with olive oil, salt and pepper.
  4. Roast Potatoes: Spread potatoes out on a rimmed baking sheet cut-side down. Roast in the bottom of the oven. Total roasting time will be about 45 minutes, flipping the baking sheet around after 20 minutes, to ensure even cooking. Check potatoes for doneness after 35 minutes by lifting one or two off the baking sheet with a spatula. Continue cooking until potatoes are crisp and brown on the bottom, tender and creamy inside.
  5. Finish Potatoes: Let the potatoes rest for 2-3 minutes before unsticking them from the baking sheet with a spatula and flipping them over. If you want them even more brown and crisp, crank the oven up to 500ºF and pop the tray back in the oven, with the potatoes cut side up, for a few minutes, watching carefully to make sure they don't burn.
  6. Top with salt and pepper or your favorite toppings. Serve hot.

Notes

If topping with melted butter and chives, melt 3 tablespoons of butter. Brush the tops of the potatoes with melted butter just when they come out of the oven, and sprinkle with coarse salt, to taste. Sprinkle fresh chopped chives on top right before serving.

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Category: Side Dish
  • Method: Roast
  • Cuisine: Out Of This World

Keywords: hasselback potatoes, mini roasted potatoes

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

 

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Filed Under: All Recipes, Entertaining, Europe, Side Dish, vegan, Vegetarian Tagged With: dairy-free, potatoes

Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Ryan J

    January 31, 2019 at 10:17 pm

    They taste about as good as they look.....amazing! These potatoes are sure to impress anyone.

    ★★★★★

    Reply
  2. Jonas

    January 30, 2019 at 1:25 pm

    These are amazing. So many different textures; wow

    ★★★★★

    Reply
  3. Alex G

    January 28, 2019 at 10:44 am

    So creative! Cutting the potatoes this way gets rid of the surface tension when you take a bite but keeps it crunchy still. A recipe clearly created by someone with a genius IQ!

    ★★★★★

    Reply
  4. 2pots2cook

    January 31, 2018 at 6:04 am

    Perfect way to include my son into the process. Thank you so much 🙂

    ★★★★★

    Reply
  5. Marlene

    January 24, 2018 at 1:05 pm

    I love that your boys created “Crazy Potatoes” for you! And that these were the result.

    Reply
    • Lisa

      January 24, 2018 at 1:19 pm

      Thanks Marlene. I love when my family gets into cooking - they always like to do things their own special way. And look what can happen!

      Reply
  6. Diana Lopes

    January 23, 2018 at 6:59 am

    Wow, these potatoes look so delicious!! I would love to try them out. Thanks for the recipe!

    ★★★★★

    Reply
    • Lisa

      January 23, 2018 at 7:26 am

      My pleasure - I hope you enjoy them!!

      Reply

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