Garlic Hasselback Baby Potatoes

Want extra crispy and intense flavour from your potatoes? Try these hasselback-style baby potatoes. Use chopsticks on either side of your potato  to prevent your knife from cutting all the way through. 

Yield: Makes about 4 cups.

Garlic Hasselback Baby Potatoes


  • 2 tbsp salted butter
  • 2 tbsp extra-virgin olive oil
  • 3 cloves garlic, crushed
  • 3 springs fresh thyme
  • 1½ lb (0.75 kg) yellow baby potatoes
  • ½ tsp dry mustard
  • ½ tsp salt
  • ½ tsp freshly ground pepper
  • 3 tbsp chopped fresh parsley


  1. Preheat oven to 425°F.
  2. Working with one potato at a time, place potato in between chopsticks on a cutting board. Using chopsticks as a guide, thinly slice potato, being careful not to cut all the way through potato.
  3. Melt butter with oil in a cast iron frying pan over medium heat. Add garlic and thyme. Cook, stirring, for 1 minute. Add potatoes, mustard powder, salt and pepper. Stir to combine.
  4. Reduce heat to medium-low and cook, stirring occasionally, for 8 minutes. Remove from heat.
  5. Bake until potatoes are tender when pierced with a fork and browned, about 15 minutes. Sprinkle with parsley and toss to combine.
Nutritional analysis per 1 cup serving: 220 calories, 12.8 g fat, 2.9 g protein, 24.7 g carbohydrate, 3.9 g fibre, 363 mg sodium