Hasselback potatoes are one of the easiest appetizers/side dishes you can make that is both delicious and has a unique presentation. I first saw hasselback potatoes on several food blogs over a year ago. I put it on my to-do list, but kept forgetting to make them.
Now that I’ve finally made them, I can’t believe it took me so long to get around to try it. The preparation is simple. All you need is some potatoes, olive oil, salt and pepper and a sharp knife. You insert several slits inside each potato, until it is close to reaching the bottom, but you don’t want to completely slice through the potato. Then you season with some olive oil, pepper and salt, and set it to bake. When the potatoes are baking, they will fan out, creating an accordion-like effect. The name “Hasselback” is derived from the first restaurant in Sweden that served these potatoes
I didn’t plan on making mini ones, but it turned out those were the only kinds of potatoes I had on hand. I thought these bite sized versions were super cute. The potatoes taste really good too.
Mini hasselback potatoes
10 small fingerling potatoes
1 tsp olive oil
salt and pepper to taste
fresh parsley for garnish (optional)
1. Wash potatoes and then dry off with a towel.
2. Using a sharp knife, slice slits into the potato until you reach about 3/4 of the way to the bottom of the potato. Continue to make these inserts across the potato length, spacing them about 1/8 inch apart.
3. Place potatoes on a baking sheet.
4. Brush the potatoes with olive oil. Then sprinkle some salt and pepper to taste.
5. Bake at 425 F for approximately 15 minutes, or until the skin is crispy and the inside of the potato is soft. Garnish with chopped parsley if desired before serving.