When you’re ready to take a culinary journey that packs flavor into every bite, mini cheesy hasselback potatoes deserve to be at the center of your dinner table. But let’s be honest—what on earth should you serve them with?
Picture this: a plate filled with juicy grilled chicken drizzled with a zesty lemon sauce, or perhaps some beautifully seared salmon with a hint of dill. You could even whip up a vibrant salad bursting with seasonal vegetables. Now, if you want to kick things up a notch, a tangy coleslaw could add that crunchy texture that complements the creamy cheese and soft potato.
Feeling adventurous? A dipping sauce such as garlic aioli or a spicy chili mayo can elevate this dish, providing that extra bite. Trust me; you won’t be short of options. Let’s get into why these mini cheesy hasselback potatoes are perfect for your next gathering.
Why the Mini Cheesy Hasselback Potatoes Are Perfect for You
So, why should you care about this recipe? For starters, it’s easy to make. The beauty of these little wonders lies in their simplicity without sacrificing flavor. With their crispy edges and gooey cheese, they offer a mouthwatering experience that’s hard to resist.
Plus, they are just so darn cute! Presentation matters, especially when entertaining guests. When I place these mini cheesy hasselback potatoes on the table, I can feel the anticipation in the air. Everyone’s excited to dig in.
As someone who has spent countless evenings experimenting in the kitchen, I can assure you that the satisfaction of slicing into one of these bite-sized beauties is incredible. The ingredients in this recipe aren’t just thrown together; they create a rich tapestry of taste and texture.
Let’s break down exactly what we need to make these little delights.
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Ingredients List with Measurements
Here’s what you’ll need:
- Potatoes: 20 baby new potatoes. These little gems are tender and have a creamy texture when cooked.
- Cheese: 1 ½ cups sharp cheddar, freshly shredded. This cheese melts beautifully and adds that irresistible cheesiness.
- Butter: 1/4 cup (1/2 stick) unsalted butter, softened. This enhances both flavor and helps the cheese develop that delicious crust.
- Garlic: 2 garlic cloves, finely minced. Garlic adds a punch of flavor that’s hard to beat.
- Smoked Paprika: 1 teaspoon. This new addition provides a subtle depth, giving the potatoes a unique twist.
- Seasoning: A pinch of sea salt and freshly ground black pepper to elevate the overall taste.
- Garnish: 3 tablespoons thinly sliced fresh chives for that beautiful finish and a burst of freshness.
With these ingredients, we’re poised to create something superb. Now, let’s dive into the how-to!
How to Make Mini Cheesy Hasselback Potatoes
Step 1: Preheat Your Oven
Begin by preheating your oven to 400°F (200°C). The right temperature is crucial for achieving that golden crispy exterior that we all love.
Step 2: Prepare Your Potatoes
Rinse the baby new potatoes under cold water to remove any dirt. Pat them dry with a clean kitchen towel. If you’re like me, you may even marvel at how cute these tiny potatoes are—it’s hard to resist their charm! Make a series of shallow cuts along the length of each potato. Aim for about 1/8-inch apart. This creates plenty of surface area for the cheese to melt into.
Step 3: Make the Garlic Butter Mixture
In a mixing bowl, combine the softened unsalted butter and the finely minced garlic. Use a fork or spoon to mix until combined. Then, add the smoked paprika, a pinch of sea salt, and freshly ground black pepper. Stir it all around until it’s a cohesive mixture that looks so good you might want to taste it (I won’t tell!).
Step 4: Coat the Potatoes
Place the prepared potatoes on a baking sheet lined with parchment paper. With a brush, generously coat the sides and alternating cuts of the potatoes with the garlic butter mixture. This step will impart incredible flavor as the potatoes roast.
Step 5: Bake the Potatoes
Now, pop the baking sheet into the preheated oven. Let those potatoes roast for about 30 to 35 minutes. You want them fork-tender but not mushy.
Step 6: Add the Cheese
After 30 minutes of baking, remove the potatoes from the oven. Here comes the fun part! Sprinkle the freshly shredded sharp cheddar generously over the top of the potatoes. Return them to the oven and bake for an additional 10 to 15 minutes. This step will let the cheese melt and get bubbly and maybe even slightly crispy—heaven!
Step 7: Garnish and Serve
Once the cheese is nicely melted and a bit golden, take them out of the oven. As a final flourish, sprinkle chopped fresh chives on top. The green color pops against the cheesy goodness, and it’s practically irresistible. Serve them with your favorite dipping sauce if you wish, and watch them disappear!
Nutrition Information
Recipe Notes
Potatoes
These baby new potatoes are perfect for this dish. Their size makes them easy to manage and perfect for stuffing cheese into all those little cuts.
Cheese
Sharp cheddar is my go-to here, but feel free to experiment with other cheese types—think Mozzarella for a gooey pull or Gruyère for a nutty flavor.
Butter
Unsalted butter is preferred to keep control over the saltiness of the dish. Remember, you can’t take salt out once it’s in, but you can add more seasoning later.
Garlic
The more garlic, the better, in my opinion. If you love a strong garlic flavor, feel free to adjust the quantity.
Smoked Paprika
This spice adds warmth without being overpowering. It’s a game changer for depth of flavor, bringing richness that takes these potatoes up a notch.
Chives
Fresh chives provide a mild onion flavor that’s a great balance with the rich cheese. They’re also a visually appealing garnish!
Recipe Variations
- Cheesy Bacon Hasselback Potatoes: Add crumbled crispy bacon between potato slices for a savory crunch that enhances the dish magnificently.
- Herbed Hasselback Potatoes: Blend your butter with fresh herbs such as rosemary or thyme. This addition will elevate the flavor with a vibrant, fresh taste.
- Spicy Hasselback Potatoes: For those who want a kick, consider adding diced jalapeños or a sprinkle of cayenne into the cheese.
- Vegan Version: Substitute dairy with plant-based cheese and vegan butter. The texture may vary, but the taste will still delight.
- Mediterranean Twist: Top with feta instead of cheddar, and add kalamata olives and sun-dried tomatoes. A new spin that’s just as satisfying!
- Loaded Hasselbacks: Top with sour cream, diced green onions, and serve with chili for a hearty dish.
Mini Cheesy Hasselback Potatoes
Equipment
- Baking sheet
- Oven
Ingredients
- 20 baby new potatoes
- 1 ½ cups sharp cheddar
- 1/4 cup 1/2 stick unsalted butter
- 2 garlic cloves
- 1 teaspoon of potatoes
- A pinch of sea salt
- 3 tablespoons thinly sliced fresh chives
Instructions
Step 1: Preheat Your Oven
- Begin by preheating your oven to 400°F (200°C). The right temperature is crucial for achieving that golden crispy exterior that we all love.
Step 2: Prepare Your Potatoes
- Rinse the baby new potatoes under cold water to remove any dirt. Pat them dry with a clean kitchen towel. If you’re like me, you may even marvel at how cute these tiny potatoes are—it’s hard to resist their charm! Make a series of shallow cuts along the length of each potato. Aim for about 1/8-inch apart. This creates plenty of surface area for the cheese to melt into.
Step 3: Make the Garlic Butter Mixture
- In a mixing bowl, combine the softened unsalted butter and the finely minced garlic. Use a fork or spoon to mix until combined. Then, add the smoked paprika, a pinch of sea salt, and freshly ground black pepper. Stir it all around until it’s a cohesive mixture that looks so good you might want to taste it (I won’t tell!).
Step 4: Coat the Potatoes
- Place the prepared potatoes on a baking sheet lined with parchment paper. With a brush, generously coat the sides and alternating cuts of the potatoes with the garlic butter mixture. This step will impart incredible flavor as the potatoes roast.
Step 5: Bake the Potatoes
- Now, pop the baking sheet into the preheated oven. Let those potatoes roast for about 30 to 35 minutes. You want them fork-tender but not mushy.
Step 6: Add the Cheese
- After 30 minutes of baking, remove the potatoes from the oven. Here comes the fun part! Sprinkle the freshly shredded sharp cheddar generously over the top of the potatoes. Return them to the oven and bake for an additional 10 to 15 minutes. This step will let the cheese melt and get bubbly and maybe even slightly crispy—heaven!
Step 7: Garnish and Serve
- Once the cheese is nicely melted and a bit golden, take them out of the oven. As a final flourish, sprinkle chopped fresh chives on top. The green color pops against the cheesy goodness, and it’s practically irresistible. Serve them with your favorite dipping sauce if you wish, and watch them disappear!
Notes
Potatoes
These baby new potatoes are perfect for this dish. Their size makes them easy to manage and perfect for stuffing cheese into all those little cuts.Cheese
Sharp cheddar is my go-to here, but feel free to experiment with other cheese types—think Mozzarella for a gooey pull or Gruyère for a nutty flavor.Butter
Unsalted butter is preferred to keep control over the saltiness of the dish. Remember, you can’t take salt out once it’s in, but you can add more seasoning later.Garlic
The more garlic, the better, in my opinion. If you love a strong garlic flavor, feel free to adjust the quantity.Smoked Paprika
This spice adds warmth without being overpowering. It’s a game changer for depth of flavor, bringing richness that takes these potatoes up a notch.Chives
Fresh chives provide a mild onion flavor that’s a great balance with the rich cheese. They’re also a visually appealing garnish!Nutrition
Frequently Asked Questions
1. How do I store leftover mini cheesy hasselback potatoes?
To store leftovers, let the potatoes cool down to room temperature. Place them in an airtight container and refrigerate for up to three days. Reheat in the oven for the best texture.
2. Can I use other types of potatoes for this recipe?
Absolutely! While baby new potatoes are ideal, you could easily substitute with fingerling or even larger potatoes, adjusting the cooking time as necessary.
3. What kind of herbs can I use to enhance the flavor?
Fresh herbs would be fantastic! Consider using rosemary, thyme, or even parsley. Adding them can give an aromatic lift that pairs wonderfully with the cheese.
4. How do I prevent the cheese from burning while baking?
Keeping an eye on the potatoes during the last few minutes of baking is wise. If the cheese is browning too quickly, simply cover the baking dish with a piece of aluminum foil until it’s done.
5. Can I prepare them ahead of time?
Yes, you can prep the potatoes up to the baking stage. Just store them in the refrigerator covered until you’re ready to bake. Add 5 to 10 extra minutes to the baking time if they are cold.
6. What’s the best way to serve them?
These mini cheesy hasselback potatoes are a fantastic side dish for grilled meats, barbecued vegetables, or as part of a buffet table. They’re also delightful as a stand-alone snack.
Conclusion
There you have it—mini cheesy hasselback potatoes that are easy to make and taste fantastic. These delightful little bites can adorn your dinner table, making any meal feel special. With their crispiness, gooey cheese, and aromatic garlic, they’re a crowd-pleaser every time.
So grab your ingredients and unleash your inner chef. Remember, cooking should be enjoyable! Mixing flavors, trying new things, and sharing them with friends and family is what it’s all about. I’ll tell you from experience; your kitchen will always feel warm with love and laughter when these potatoes are involved. Enjoy the process, and watch as these mini cheesy hasselback potatoes become a staple in your cooking repertoire. Happy cooking!