Mini Hasselback Potatoes

No ratings yet

Mini Hasselback Potatotes are made with fingerlings, brushed with garlic butter three times as they bake, and served with sour cream and chives. Mixed red and gold fingerlings make a colorful, bite-size Thanksgiving or holiday appetizer.

Prep Time20

Cook Time40

Total Time1

Course: Appetizer

Cuisine: American

Servings:

Author: Reed Dunn

Ingredients

1½ pounds fingerling potatoes mixed colors if available
5 tablespoons butter
2 cloves garlic minced or pressed
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup sour cream
1½ tablespoons chopped fresh chives

Instructions

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Scrub the potatoes and pat them completely dry.
Lay one potato between two chopsticks or wooden spoon handles. Make thin crosswise cuts down the length of the potato, about ¼ inch apart or less, stopping when the knife is about two-thirds of the way through. Use chopsticks as a guide, or see notes for other recommendations. Repeat with the remaining potatoes.
Melt the butter in a small saucepan over medium heat until it just starts to bubble. Turn off the heat, stir in the garlic, and let it infuse for about 1 minute.
Arrange the potatoes cut side up on the prepared baking sheet. Brush the tops with garlic butter, working it into the cuts and leaving the garlic in the saucepan. Season with the salt and pepper.
Bake on the center rack for 15 minutes. Remove, brush with garlic butter again, and return to the oven for 15 more minutes.
Brush the potatoes one last time and bake for 10 more minutes, until the edges are golden and crisp and a knife slides easily into the center.
Let the potatoes rest for a few minutes, until cool enough to handle. Arrange on a platter, sprinkle with chives, and serve with sour cream on the side to dollop the tops.

Notes

Chopsticks or wooden spoon handles on either side of the potato act as a stop for the knife, so the slices stay connected at the base.
If a fingerling rolls while you slice, trim a thin strip off the bottom so it sits flat.
The garlic is there to flavor the butter. Leave the minced bits in the saucepan when brushing, since any that land on the pan will scorch in the oven. If you do get garlic pieces in the potatoes, simply brush any burnt bits off before plating.
Three coats of butter need the full 5 tablespoons for good coverage. If the butter firms up between rounds, rewarm it briefly over low heat.
Choose fingerlings of similar size so they bake evenly. Larger potatoes may need a few extra minutes. Check doneness with a knife.

Nutrition