New Take on a Classic: Mini Roasted Hasselback Potatoes


hasselback potatoes
Boiled or roasted potatoes are often served as a dish at traditional Seder dinners. Though it’s always wonderful to pull out classic recipes, a simple new twist on the same-old is always welcome. Which is where the idea for these Roasted Hasselback potatoes was born.

At its simplest, this is a recipe for olive oil roasted potatoes with a touch of salt. But a few simple slices before baking transform a batch of mini creamer potatoes into beautiful hasselback potato bites.

Whether you’re looking for something to put on your Passover table, or seeking a new way to serve up steak and potatoes, this recipe is for you. It’s so easy, absolutely stunning, and tastes delicious.

Here’s how to make these Hasselback Potato Minis. It takes just minutes to prepare!

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Start with a two pound bag of mini creamer potatoes. You want them to be round and about the 2-3” in size. Clean the potatoes and slice them with a sharp knife. Make several thin slices, with each slice going about ¾ of the way through the potato.

TIP: Place your potatoes in a wooden spoon with a deep enough bowl to come up the sides of the potato a little bit. The spoon serves as a guide for your knife, and you don’t have to worry about slicing through the potato.

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Place the potatoes on a large baking sheet and drizzle with olive oil and sprinkle with coarse sea salt flakes. You can even tuck some garlic slices or other herbs in the slices. Bake in a preheated oven (set to 350 degrees) for 35-45 minutes, or until tender.

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Once the potatoes are golden brown and easily pierced with a fork, remove them from the oven and allow to cool slightly. Transfer to a large bowl, drizzle with olive oil. Sprinkle with pepper and parsley.

Then serve and enjoy!

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Mini Seder Hasselback Potatoes

Serves 6

Ingredients: 

2 pounds mini creamer potatoes
½ cup olive oil + ¼ cup olive oil
1 tablespoon sea salt flakes
1 teaspoon pepper
1 tablespoon fresh parsley

Method:

Preheat oven to 350 degrees.
Clean creamer potatoes. With a sharp knife, slice the potato several times, with each slice going about ¾ of the way through the potato.
Place the potatoes on a large baking sheet and drizzle with ½ cup of olive oil. Sprinkle with coarse sea salt flakes. Bake in a preheated oven for 35-45 minutes, or until tender.
Once the potatoes are golden brown and easily pierced with a fork, remove them from the oven and allow to cool slightly. Transfer to a large bowl, drizzle with olive oil. Sprinkle with pepper and garnish with parsley.


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