Parmesan Truffle Hasselback Potatoes are the perfect appetizer or side dish. These mini Hasselback potatoes cook quickly thanks to some time-saving tips. If you love parmesan roasted potatoes you will love this recipe.
Potatoes with Parmesan
Raise your hand if you love Parmesan cheese. How about Parmigiana Reggiano? It's the sweet, nutty cheese with a bite that's known as the king of all cheese.
How about baby potatoes? Do you love them too? This recipe is a perfect pairing between the two ingredients, and I've got some great tips to help you cut the baking time in half!
While I like to eat this cheese on an antipasto platter, in a salad, on pasta and 100 other ways, today I am sharing a potato recipe.
Have you ever made Hasselback potatoes?
They are delicious. Pair the Parmesan cheese with some truffle oil to bring these potatoes to another level. I am using small potatoes to make these Mini Parmesan Truffle Hasselback Potatoes.
What are Hasselback Potatoes?
I've heard that Hasselback potatoes get their name from a Swedish restaurant where they were first served. They are potatoes that have been sliced, fanned out and baked. I like to stuff them with Parmesan and drizzle some truffle oil on them.
How to Make Mini Hasselback Potatoes
- Cut slits into potatoes about ⅛ inch apart being careful not to cut all the way through the potato. (See our tips below for a cook trick.)
- Melt butter in a microwavable bowl and toss in the potatoes to coat.
- Microwave the buttered potatoes in the same bowl for 3 to 4 minutes or until tander.
- Place the potatoes on a baking sheet and fan them out before sprinkling with parmesan cheese. Be sure to get the cheese inbetween the slices of potato.
- Bake 25 minutes until golden and crispy.
- Remove from the oven and sprinkle with truffle oil, additional parmesan and parsley before serving.
Simple Recipe Tips:
- These mini hasselback potatoes are fairly simple to make but you need to be careful not to cut all the way through the potato when slicing. To make this easy, place the potato between two chopsticks so when you slice them, the cut doesn't go all the way through. You want to keep the potato together but be able to stuff cheese in between the slices.
- These potatoes can take a while to bake therefore I have a tip to make things go quicker. I like to soften them up in the microwave with melted butter for about 4 minutes. As a result, the baking time gets cut in half.
- Use different color baby potatoes to make your dinner more colorful and interesting. They all work! You can use whatever mini potatoes you can find in the grocery store. I've actually made these Parmesan roasted potatoes three times this month and my family can't get enough of them.
- Don't be stingy with the cheese. Stuff as much as you can between there without it being too messy and have some extra cheese ready to sprinkle on top when they come out of the oven.
- Go ahead and get some Parmigiana Reggiano and truffle oil to make these potatoes. They are so good!
More Potato Recipes
- Warm Italian Roasted Potato Salad with Arugula and Crispy Prosciutto
- Air Fryer Baked Potatoes with Seasoned Sour Cream
- Potato Leek Soup
- Extra Crsipy Potato Pancakes from The Practical Kitchen
- Loaded Baked Potato Pizza from Turning the Clock Back
- Oven Roasted Baby Potatoes
Mini Hasselback Potatoes can be served as a side to meat, chicken or fish. Or you can serve them as an appetizer. I could eat the whole bowl for lunch, although I do try to share them with my family.
If you like this roasted mini potatoes recipe, please leave a 5-star rating.
Mini Parmesan Truffle Hasselback Potatoes
- 12 mini potatoes
- 2 Tablespoons salted butter
- ½ cup grated Parmesan cheese plus extra for garnish
- 1 to 2 Tablespoons Truffle oil
- 1 Tablespoon dried parsley
- salt and pepper to taste
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Place each potato on a cutting board and cut slits in the potato about ⅛ inch apart. Be careful not to cut all the way through or use chopsticks on each side of potato and cut only down to the chopstick.
- In a large microwaveable bowl, melt butter and toss with the potatoes. Cover the bowl with a paper towel and microwave for 3 to 4 minutes or until potatoes are tender.
- Place potatoes on baking sheet, fan the potatoes and sprinkle Parmesan cheese on them, making sure to get lots of cheese in the crevices.
- Bake in the oven for about 25 minutes or until potatoes are crispy and golden.
- Take the potatoes out of the oven and drizzle with Truffle oil. Sprinkle with more Parmesan cheese and parsley.
- Season with salt and pepper to taste.
First Published February 2018 ; Updated September 2021
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