Appetizer idea: Hasseltots
You may have already heard
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
- 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
- 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.
with your favorite dipping sauces and Castle Danger 17-7 Pale Ale.
Recipe source: The