Bite-sized Hasselback potatoes are crispy treats
Say it with me now: Hasseltots! These adorable, bite-sized Hasselback potatoes are just begging for ketchup and some alone time. You know you want them. And you can have them. Here’s exactly what you need to do between now and dinner for these tots to be yours.
Tiny baby potatoes are the secret here, and you can usually find a mesh bag of them near the grown-up potatoes at most grocery stores with a well-stocked produce section. If you don’t spot them, look for new potatoes, fingerlings or even just the smaller-sized red or yellow potatoes hanging out in the bin.
Treat these tiny potatoes just like regular Hasselback potatoes. Cut thin accordion slices into the potato, stopping short of cutting all the way through. I recommend tossing them twice with olive oil — once before they go into the oven and then again halfway through roasting once the slices have had time to fan out. The second tossing helps get a little olive oil into the slices and makes everything just that much more rich and crispy.
Obviously, giving this fancy treatment to a whole bag of tiny potatoes takes some extra work, so save these tots for when you’re looking for something special, like a new season of “Game of Thrones” or acing your last job interview. They really are special. I love the mix of crispy edges and soft, squidgy middles. The accordion slices give them such a fun texture, too. I highly recommend eating them with your fingers.
If you want to make them even more special, toss these tater tots with some minced herbs or a favorite spice blend before roasting (chili powder is one of my favorites). Cheese is also never a bad idea, and a dusting of Parmesan over the bowl of hot potatoes would transform this side dish into true comfort food.
1 to 1 1/2 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 degrees. 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 2 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.
Roast for 15 minutes then transfer the potatoes to the lined baking sheet and transfer to the oven to roast for 15 minutes.
Drizzle with another 2 teaspoons of oil. 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. Continue roasting the potatoes until they are deeply golden and as crispy as you like them. Let the tots cool for a few minutes, and then eat while warm and crispy. Serves 4.
Per serving: 152 calories; 5 g fat (1 g saturated fat; 30 percent calories from fat); 26 g carbohydrates; 1 g sugar; 0 mg cholesterol; 587 mg sodium; 2 g protein; 3 g fiber.