Hasseltots (Mini Hasselback Potatoes)
A mini version of the trendy hasselback potato - a fan-shaped, thinly sliced potato where the edges get crispy like a chip while the insides stay soft and a little fluffy from roasting in the oven. Serve as a tasty appetizer or as a traditional potato side dish.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Hasseltots (Mini Hasselback Potatoes)
Prep Time15 Minutes
Servings4
Cook Time30 Minutes
Ingredients
1 1/2 pounds baby potatoes, small new potatoes or fingerlings
4 teaspoons extra virgin olive oil, divided
1 teaspoon salt
1 teaspoon minced fresh herbs or spices, optional
DIPPING SAUCE SUGGESTIONS: Seasoned sour cream
L&B Aioli Garnishing Sauce
Aioli
Ketchup
Ranch dressing or dip
Carmelized onion dip
Directions
- Heat the oven to 425 F. Line a baking sheet with parchment and set aside.
- Wash and dry the potatoes. After washing, dry the potatoes as much as possible or leave them sitting out on the towel for a few minutes; the drier they are, the crispier they get in the oven.
- Slice each potato like an accordion (if using fingerlings, cut the larger ones in half so each piece is about an inch long): Hold the potato between your thumb and first finger. Use a sharp knife to cut thin slices into the potato, but stop just short of cutting all the way through. If you pinch the potato, you should see the slices open up.
- Toss the potatoes with olive oil and salt: Drizzle two teaspoons of the olive oil over the potatoes, then sprinkle with salt. Use your hands or a spatula to mix until the potatoes are all evenly coated.
- Place the potatoes on the lined baking sheet and transfer to the oven to roast for 15 minutes.
- After 15 minutes, the accordion slices in the potatoes will start to open up. Toss with the remaining two teaspoons of olive oil so that now some oil can get into the slices.
- Roast another 10 to 15 minutes, until they are deeply golden and as crispy as you like them.
- Cool briefly and then eat while warm and crispy.
- Serve with your favorite dipping sauces.
15 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
The Little Potato Co. Dynamic Duo Fresh Red & Yellow Creamer Potatoes, 1.5 Pound
Huge Deal
$3.99 was $4.99$2.66/lb
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$10.99 was $12.99$0.65/oz
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
L&B Fresh Rosemary, 0.75 Ounce
$3.49$4.65/oz
Mid America Farms Top the Tater Chive & Onion Sour Cream, 12 Ounce
2/$5 Huge Deal
$2.50 was $3.39$0.21/oz
L&B Everything Burger Aioli Garnishing Sauce, 8 Ounce
$6.99$0.87/oz
Stonewall Kitchen Roasted Garlic Aioli, 10.25 Ounce
$9.99$0.97/oz
Heinz Ketchup, 64 Ounce
Huge Deal
$7.99 was $11.99$0.12/oz
L&B Ranch Original Dressing, 11 Ounce
$7.99$0.73/oz
Divina Carmelized Onion Jam, 7.6 Ounce
$6.49$0.85/oz
Directions
- Heat the oven to 425 F. Line a baking sheet with parchment and set aside.
- Wash and dry the potatoes. After washing, dry the potatoes as much as possible or leave them sitting out on the towel for a few minutes; the drier they are, the crispier they get in the oven.
- Slice each potato like an accordion (if using fingerlings, cut the larger ones in half so each piece is about an inch long): Hold the potato between your thumb and first finger. Use a sharp knife to cut thin slices into the potato, but stop just short of cutting all the way through. If you pinch the potato, you should see the slices open up.
- Toss the potatoes with olive oil and salt: Drizzle two teaspoons of the olive oil over the potatoes, then sprinkle with salt. Use your hands or a spatula to mix until the potatoes are all evenly coated.
- Place the potatoes on the lined baking sheet and transfer to the oven to roast for 15 minutes.
- After 15 minutes, the accordion slices in the potatoes will start to open up. Toss with the remaining two teaspoons of olive oil so that now some oil can get into the slices.
- Roast another 10 to 15 minutes, until they are deeply golden and as crispy as you like them.
- Cool briefly and then eat while warm and crispy.
- Serve with your favorite dipping sauces.