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Hasselback potatoes with fresh rosemary on parchment.

Garlic Rosemary Mini Hasselback Potatoes

I love a good potato side dish and these Garlic Rosemary Mini Hasselback Potatoes do not disappoint! These mini potatoes are crispy on the outside, soft and fluffy on the inside and so flavorful and delicious. You're gonna love these! 
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Author: Liv King

Ingredients
 

  • 1 ½ pounds Mini Yukon Gold Potatoes
  • ¼ cup Vegan Butter
  • 3-4 Garlic Cloves finely minced
  • 2 tablespoons Freshly Chopped Rosemary
  • Pinch of Salt & Black Pepper

Instructions

  • Preheat oven to 450F.
  • Using a sharp knife to make crosswise cuts in each mini potato. Being sure to stop about ¼ inch from the bottom.
  • Melt the vegan butter and then finely mince the garlic and rosemary. Mix together!
  • Brush half of this mixture on to the potatoes being sure to coat all sides. Sprinkle with heavy pinch of salt and black pepper.
  • Bake for 20 minutes. Remove from oven and toss in remaining butter garlic mixture and another sprinkle of salt and black pepper. Bake for 20 more minutes. 
  • Remove from oven and top with freshly chopped rosemary and serve!

Notes

Leftover potatoes can be reheated in a 400F preheated oven for 10-15 minutes or until hot.
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