These APWU Mini Hasselback Potatoes 🥔 are as close as we’re getting to french fries 🍟 in January (#newyearhealthkick anyone? 🏃🏼‍♀) …but we’re not fooling anyone because these potatoes with Parmesan Honey Mustard Dipping Sauce are the bomb 💣 and are made with love (aka butter😂).

APWU Mini Hasselback Potatoes

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Ingredients

Mini Hasselback Potatoes

  • 15-20 mini white potatoes
  • 3 tbsp salted butter
  • 1 tbsp olive oil
  • 1/2 tbsp minced garlic
  • 1/2 tsp salt
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/4 tsp black pepper
  • 1 tbsp drived parsley
  • fresh chopped chives

Parmesan Honey Mustard Dipping Sauce

  • 3 tbsp mayonnaise
  • 1 1/2 tbsp Parmesan cheese
  • 2 tsp Wegman's Honey Dijon mustard
  • 1 tsp white balsamic vinegar
  • salt to taste

Instructions

Pre-heat oven to 400 degrees. 

Add mayonnaise, Parmesan cheese, honey dijon, and white balsamic to a small mixing bowl; whisk until combined and taste for seasoning. Set aside until ready for serving.

Thinly slice each potato without cutting all the way through and place it on a baking sheet.  Melt the butter in a small mixing bowl and add olive oil, garlic, parsley, onion powder, salt, and paprika. Stir until combined. Baste each potato with the mixture, reserving approximately half. Bake potatoes for 20-25 minutes. Remove from oven and baste again. Bake for an additional 20-25 minutes until golden brown and crisp. Sprinkle with chopped chives and serve with Parmesan Honey Mustard Dipping Sauce. Enjoy!

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Recipe Notes