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Mini Hasselback Potatoes

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Mini Hasselback Potatoes
  • Prep 15 min
  • Total 60 min
  • Ingredients 6
  • Servings 10
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Enjoy these baked potatoes sprinkled with cheese and rosemary. Perfect appetizer to serve at Halloween.
Updated Jun 23, 2016

Ingredients

  • 1 1/2 lb small unpeeled round yellow potatoes
  • 1/4 cup olive oil
  • 2 tablespoons chopped fresh rosemary leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 cup freshly grated Parmesan cheese

Steps

  • 1
    Heat oven to 425°F. Line 17x12-inch half-sheet pan with foil; spray foil with cooking spray.
  • 2
    Gently scrub potatoes, but do not peel. Using sharp knife, make 6 to 8 cuts from top of each potato to within 1/4 inch of bottom, being careful not to cut through bottom. Place potatoes, cut side up, on pan. Drizzle with oil; sprinkle with rosemary, salt and pepper.
  • 3
    Bake uncovered 35 to 40 minutes or until potatoes are browned and tender. Sprinkle with cheese; bake 5 minutes longer.

Tips from the Pillsbury Kitchens

  • tip 1
    A good sharp paring knife and a steady hand make easy work of cutting and fanning these small potatoes.

Nutrition Information

136 Calories, 8g Total Fat, 6g Protein, 11g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
136
Total Fat
8g
0%
Saturated Fat
2g
0%
Sodium
293mg
0%
Total Carbohydrate
11g
0%
Dietary Fiber
1g
0%
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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