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Prep time
15 minutes
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Cook time
55 minutes
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Serves
24 baby potatoes
Author Notes
If you asked me to design my ideal party appetizer, I’d begin by describing these mini hasselback potatoes: bite-sized, crispy, salty, and a vessel for two of my favorite things—crème fraîche and caviar. The best part about these mini potatoes? They only require 5 main ingredients (not including basic staples like salt and oil).
Tips & Tricks:
• Parboiling potatoes before roasting or frying will make them crispier, and adding a little vinegar to the water helps them retain their shape.
• To make these in advance, cut and parboil the potatoes up to a day prior. Roast the potatoes right before serving to keep them crispy
—Nea Arentzen
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Ingredients
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1 1/2 pounds
yellow baby potatoes, scrubbed but not peeled (I use Little Potato Company)
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2 tablespoons
white vinegar (or apple cider vinegar)
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3 tablespoons
neutral oil, divided
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a pinch of Diamond crystal kosher salt
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freshly ground black pepper
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1/4 cup
crème fraîche
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2 tablespoons
chopped red onion
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caviar of choice
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fresh dill, for garnish
Directions
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Bring a medium pot of very salted water to a boil over high heat.
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In the meantime, lay two chopsticks parallel to each other flat on the work surface. Working one at a time, place a potato between the chopsticks and use a knife to cut very thin slices all the way down, stopping where the knife meets the top of the chopsticks (this keeps you from slicing all the way through the potato and getting an even cut). Repeat with the rest of the potatoes (a great place to have a friend or family member help).
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Add the vinegar and potatoes to the boiling water; cook until nearly tender, 8 to 10 minutes (don’t prick with a knife or fork as this could bread the layers). Drain.
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While the potatoes cook, preheat the oven to 400ºF/200ºC with a rack in the center position and line a rimmed baking sheet with parchment paper. Gently toss the potatoes directly on the prepared baking sheet with half of the oil and a generous pinch of salt and pepper. Assemble them cut-side up and so that none of them are touching. Roast until cooked through and starting to brown, 30 minutes.
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Remove the potatoes from the oven and increase the heat to 425ºF/220ºC. Carefully, slightly separate the layers of the potatoes. They should have started to separate more by this point but you don’t have to get too precise. Return to the oven until super crispy and deep golden brown, another 25 to 30 minutes.
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Pipe or dollop a little Crème fraîche onto each hassleback potato, then garnish with a little red onion, dill, and caviar.
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