4 years ago

Appetizer idea: Hasseltots

You may have already heard
about Hasselback
potatoes
. But what happens when you make them mini and serve them as an
appetizer? The answer: Hasseltots.

Ingredients

  • 1 to 1 ½ pounds baby
    potatoes, small new potatoes, or fingerlings
  • 4 teaspoons olive oil, divided
  • 1 teaspoon salt
  • 1 teaspoon minced herbs or spices, optional

Directions

  1. Heat the oven
    to 425 F. Line a baking sheet with parchment and set aside.

  2. 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.

  3. 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.

  4. 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.

  5. Place the
    potatoes on the lined baking sheet and transfer to the oven to roast for 15
    minutes.

  6. 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.

  7. Roast another
    10 to 15 minutes, until they are deeply golden and as crispy as you like them.

  8. Cool briefly
    and then eat while warm and crispy.

Serve
with your favorite dipping sauces and Castle Danger 17-7 Pale Ale.

Recipe source: The
Kitchn