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.
- 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
- 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 and Castle Danger 17-7 Pale Ale.
Recipe source: The Kitchn