Rosemary & Parmesan Mini Hasselback Potatoes

Serves 4-6

Turn traditional Hasselback potatoes into a delicious holiday appetizer or side by miniaturizing them and dressing them up with Rosemary Olive Oil, salty Parmesan cheese, and a bright, creamy sauce.

While the lemon sour cream sauce is not necessary but adds brightness to the starchy potatoes and is really easy to make. Garnish it with a little reserved lemon zest so your guests know to expect a lemon flavor and aren’t surprised when it’s more tart than regular sour cream! 

Wild Rosemary Olive Oil
from 6.50
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Ingredients

For the potatoes:

  • 1 lb baby potatoes (new potatoes and fingerlings work great)
  • 2 tablespoons Wild Rosemary Olive Oil, divided (can also substitute Tuscan Herb, Gremolata, Garlic, Herbes de Provence, Wild Fernleaf Dill, or your favorite single varietal)
  • 2 tablespoons grated Parmesan cheese
  • salt and pepper to taste

For the sauce:

  • ½ cup sour cream
  • ½ tablespoon lemon juice (plus more to taste)
  • ½ to 1 tablespoon milk
  • zest from ½ lemon, with a pinch reserved for garnishing
  • pinch of salt

Instructions

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.  
  2. Wash and scrub the potatoes, and dry them thoroughly.  Cut out any bruises or large eyes.  
  3. Working one potato at a time, use a sharp knife to cut slices ¼ inch apart, leaving about ¼ inch of the potato intact at the bottom.  Repeat with the remaining potatoes.
  4. Gently toss the potatoes in a large bowl with 1 tablespoon of the olive oil and season with salt and pepper to taste.
  5. Place potatoes on the prepared baking sheet with the cut-side facing up.
  6. Roast for 15 minutes.  Remove from the oven and drizzle the potatoes with the remaining 1 tablespoon of oil, making sure to get the oil between the slices in the potatoes.  Continue roasting for 15-20 minutes, until crispy on the top but cooked through.
  7. While the potatoes are roasting, make the dipping sauce.  Combine all of the sauce ingredients in a medium bowl and mix well.  Top with the reserved zest.
  8. Transfer the hot potatoes to a serving dish and sprinkle with the Parmesan cheese.