Brown both sticks of butter by placing in a medium sized frying pan on low. Stir every few minutes. The butter will slowly brown, and you can choose your level of brown; I prefer it to get more of a nutty flavor, which I achieve by letting it get fairly dark with brown specks. (It does not need to get to that brown to be considered brown butter. The choice is yours.)

While butter is browning, clean and dry your mini potatoes. To make them Hasselback potatoes, slice all the way across the width of the potato, going almost all the way through the skin. Do not cut all the way through. It will give them an accordion look. Spread them apart a little but be careful not to tear the potatoes.

Place potatoes on a cookie sheet that has been oiled slightly, to prevent sticking. Spread apart so potatoes do not touch.

Sprinkle each potato with salt and pepper.

Bake potatoes for 25 minutes until partially softened. Remove from oven, then spoon brown butter onto each potato, approximately 1 tablespoon per potato, depending on size.

Place pearl onions onto tray in between potatoes.

Grate fresh nutmeg on top of the butter on each potato.

Place potatoes back into oven and bake another 20 minutes. Remove, if adequately soft in the center, and sprinkle with pine nuts. Potato exterior should be slightly crispy.

Serve, with additional brown butter if preferred.