Baby Hasselback Potatoes
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Cook time: 
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Yield: Serves 2 generously
  • ¾ lb baby yellow potatoes, scrubbed
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • 1 pinch black pepper
  1. Preheat oven to 425F. To cut the potatoes, place a potato on a wooden stirring spoon; start at one end of the potato and use a large knife to cut until the knife touches the spoon (the curve of the spoon will make sure you don’t cut through the bottom of the potato), cutting at about 3 to 4 mm intervals across the whole potato. Continue until all the potatoes are cut this way.
  2. Gently use your fingers to slightly open the potatoes, and then toss them together with the olive oil, salt, and pepper; let them marinade for 5 to 10 minutes.
  3. Arrange the potatoes on a baking sheet (with the intact-side facing down) and bake until crispy on the outside and tender inside, about 20 to 30 minutes.
Recipe by An Edible Mosaic™ at