Mini Hasselback Potatoes with Garlic Aioli Recipe

Article Written by Dixie
  • 55 minutes
  • 24 servings
  • 70 cal

  • Ingredients
    • 24 tiny new potatoes, 1 to 2 inches in length (about 1 3/4 pound)
    • 5 tablespoons butter, melted and divided
    • 1/2 teaspoon salt
    • 2 tablespoons fine dry bread crumbs
    • 2 tablespoons grated Parmesan cheese
    • 1 teaspoon chopped fresh rosemary
    • 1 teaspoon chopped fresh thyme
    • Coarse sea salt
    • 1 recipe Garlic Aioli (recipe below)
  • Directions
    • Prep
      25 min
    • Bake
      20 to 25 minutes
    • Broil
      5 minutes
    Step 1
    Preheat oven to 400°F.
    Step 2
    Slice into each of the new potatoes at 1/8-inch intervals, cutting to but not through the other side. Arrange, cut sides up, on greased baking pan. Brush with half of the butter. Sprinkle with the 1/2 teaspoon salt. Cover with foil; bake 20 to 25 minutes or until tender. Remove from oven and preheat broiler.
    Step 3
    In a small bowl, stir together the bread crumbs and cheese. Sprinkle potatoes evenly with crumb mixture. Slowly and carefully spoon on remaining butter, being sure to cover all the crumb mixture.
    Step 4
    Broil potatoes 4 to 5 inches from the heat for 4 to 5 minutes or until topping is golden. Sprinkle with rosemary and thyme. Top with coarse sea salt. Serve with Garlic Aioli.
Ingredients
  • 24 tiny new potatoes, 1 to 2 inches in length (about 1 3/4 pound)
  • 5 tablespoons butter, melted and divided
  • 1/2 teaspoon salt
  • 2 tablespoons fine dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • Coarse sea salt
  • 1 recipe Garlic Aioli (recipe below)
Directions
  • Prep
    25 min
  • Bake
    20 to 25 minutes
  • Broil
    5 minutes
  • Step 1
    Preheat oven to 400°F.
  • Step 2
    Slice into each of the new potatoes at 1/8-inch intervals, cutting to but not through the other side. Arrange, cut sides up, on greased baking pan. Brush with half of the butter. Sprinkle with the 1/2 teaspoon salt. Cover with foil; bake 20 to 25 minutes or until tender. Remove from oven and preheat broiler.
  • Step 3
    In a small bowl, stir together the bread crumbs and cheese. Sprinkle potatoes evenly with crumb mixture. Slowly and carefully spoon on remaining butter, being sure to cover all the crumb mixture.
  • Step 4
    Broil potatoes 4 to 5 inches from the heat for 4 to 5 minutes or until topping is golden. Sprinkle with rosemary and thyme. Top with coarse sea salt. Serve with Garlic Aioli.

Garlic Aioli
In a small bowl, stir together 8 ounces sour cream, 1 tablespoon finely chopped onion, 1 tablespoon snipped fresh chives, 2 cloves garlic, minced, and 1/2 teaspoon salt. Chill until ready to serve.