Mini Hassleback Potatoes

Any potatoes work for this recipe, but the smaller bite-sized ones are easier to eat. Yukon Gold are also very nice and will create a crispy tater. Using the Abingdon Olive Oil Company’s Garlic Fused OO combined with delicious panko bread crumbs and a fun slicing technique you can take these spuds to the next level. All of the following amounts are changeable depending on the amount of guests being served.


  • chopsticks or skewers
  • salt & pepper
  • mini purple, yellow, red potatoes or your favorite
  • panko bread crumbs 1 cup
  • AOOC Garlic Fused OO
  • parmesan or bleu cheese
  • Basiks Prime Rub seasoning


  1. Wash potatoes and clean any blemishes. On a stable cutting board, place your skewers parallel to each other horizontally in front of you. These will be your guards from slicing through the entire potato when cutting.
  2. Place your first potato, and slice every 2-3mm leaving that space between the board and the “spine” of the potato connected. Don’t be tempted to fan them out they are very delicate at this stage (broken pieces taste just as good roasted so be sure to hold on to them!)
  3. Place potatoes in a pot and cover with water. Add a sprinkle of salt, some Garlic OO, and 2 tsp baking soda. Boil until soft and potatoes begin to fan out.
  4. Remove from heat, drain and toss in 1 tbsp Garlic OO.
  5. In a separate bowl combine a cup of panko bread crumbs, 3/4 cup cheese, 2-3 tbsp Garlic OO. Mix thoroughly.
  6. Pre-heat your oven to 400. Take one potato and carefully stuff each slice, and transfer to a parchment lined baking sheet.
  7. Cover potatoes with any remaining bread crumb mixture and drizzle any dry spots with the Garlic OO.
  8. Bake for 45 minutes or until potatoes have crispy skin and all breadcrumbs are toasted.

Serves multiple happy guests, Hot or cold! WJHL ate this whole plate! Great to use the small potatoes as finger food or appetizer. Serve with your favorite dipping sauce, gravy, or a quick Cranberry Pear honey mustard or a nice Traditional Balsamic 


Leave a Comment

Your email address will not be published. Required fields are marked *