The spices in these mini Hasselback potatoes make them crispy on the outside and tender on the inside. They are also packed full of flavor. They're great as a side dish with any meal or as an appetizer at a party.
Ingredients: 16 mini potatoes, washed and scrubbed. 3 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon paprika. 1/2 teaspoon cumin. 1/2 teaspoon chili powder. Salt and pepper, to taste. Fresh parsley, chopped, for garnish.
Instructions: Set the oven to 425F 220C and heat it up. Each mini potato should be sliced very thinly, stopping just before the bottom to keep the potato whole. Put garlic mince, paprika, cumin, chili powder, salt, and pepper in a small bowl. Mix them all together. Make sure that each potato is well covered with the spiced oil mixture as you brush it on. Put the potatoes on a baking sheet that has parchment paper on it. The potatoes are done when they are golden brown, crispy around the edges, and cooked all the way through. Before serving, sprinkle with chopped fresh parsley.
Prep Time: 15 minutes
Cook Time: 35 minutes
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