Say it with me: 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.
Tiny baby potatoes are the secret here. You can usually find a mesh bag of them near the grown-up potatoes at most supermarkets with a well-stocked produce section. If you don’t spot them, look for new potatoes, fingerlings or even just 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 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.
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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. I highly recommend eating them with your fingers.
To make them even more special, toss them with minced herbs or a favorite spice blend before roasting. 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.
Hasselback Tater Tots
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. Wash potatoes and dry as well as possible. (The drier they are, the crispier they get in the oven.)
Use a sharp knife to cut thin slices into each potato, but stop just short of cutting all the way through. If you pinch the potato, you should see the slices open up.
Drizzle 2 teaspoons olive oil over the potatoes, then sprinkle with salt. Use your hands or a spatula to mix until the potatoes are all evenly coated. Spread the potatoes on the lined baking sheet and roast for 15 minutes.
After 15 minutes, the accordion slices will start to open up. Toss with the remaining 2 teaspoons of olive oil so some oil can get into the slices. Roast 10 to 15 minutes longer, until potatoes are deeply golden and crispy.
Cool briefly, then serve while warm and crispy.
Yield: 4 servings.