These Baby Yukon Gold Parmesan Hasselback Potatoes with Herbes de Provence are ridiculous, in a very good way. Mr. Kitchen, Irish born and a total potato lover, absolutely loved them.

Evidently, Hasselback potatoes originated in the 16th century in a restaurant in Stockholm, and are not named for a former Seattle Seahawks quarterback. I had no idea!

I'm tardy to the Hasselback potato party. I've been pinning various versions of Hasselback potatoes from the interwebs for years but have never actually made them.... until now!

I picked up a two pound bag of these baby gold potatoes, thinking I might make these mini twice baked potato appetizers. It's one of my most popular recipes, but it's a post from 2012, and I wanted to take some updated photos. Plus, they're amazingly delicious.

Instead, these Hasselbacks happened!

The Baby Gold potatoes are so creamy and buttery, and are just perfect for these little potatoes.

To season these potatoes, I used a mixture of melted butter and olive oil, a sprinkling of herbes de Provence, and some freshly grated Parmesan cheese along with salt and pepper. These were amazing, and super easy.

We had them as a side to roast beef. Can you imagine presenting your guests with a plate filled with roast beef, a salad, and these cute little potatoes? I'm pretty sure they would love you for it.

Baby Yukon Gold Parmesan Hasselback Potatoes with Herbes de Provence

Ingredients

• 2 pounds baby Yukon Gold potatoes
• 1/3 cup melted butter
• 1/3 cup olive oil
• salt and pepper to taste
• herbes de Provence to taste
• 1/2 cup freshly grated Parmesan cheese

Instructions

1. Preheat the oven to 400 degrees F. Wash the potatoes and mix the melted butter and olive oil.
2. Slice off a small amount off the bottom so that the potato won't roll around on the baking sheet.
3. Using a sharp knife, slice the potatoes very thinly, but don't slice them all the way through. Place the potato on a half sheet pan, and brush it with the butter and olive oil mixture. Repeat with the rest of the potatoes.
4. Sprinkle the potatoes with salt, pepper, and herbes de Provence.
5. Bake the potatoes for 10 minutes, remove the pan from the oven, and brush the potatoes again with the butter and olive oil. Place the pan back in the oven.
6. After 10 minutes, brush the potatoes again with the butter and olive oil and bake another 10 minutes.
7. Remove the pan from the oven, brush the potatoes again with the butter and olive oil, and sprinkle the potatoes with all of the Parmesan. Place the pan back in the oven, and bake 10 minutes more.
8. Serve immediately. Any leftovers are also wonderful reheated.

Yield: 6 to 8 servings
Prep Time: 00 hrs. 20 mins.

Cook time: 00 hrs. 40 mins.
Total time: 60 mins.