A beautiful side dish, a great little appetizer, or eat them all and call it a main! Hasselback Baby Potatoes are fast and easy, budget-friendly, and oh, so delicious! I bet you can’t eat just one!
Baby potatoes are really the only type of potatoes we buy in our home. I just think that as the main cook, they offer me more versatility, they cook a lot faster, the skin can be left on and when cooked, the skin doesn’t become tough or ugly – for lack of a better word. And, probably just as important as those things, is the fact that they come in small two-pound bags, which is more than enough for the three of us, and they don’t take up a lot of room like most bags of regular sized potatoes which usually come in five-pound bags.
I’ve been waiting for the perfect moment to try my hand at Hasselback Potaotes. It wasn’t until the day the mood finally hit me to make them, that I realized I had baby potatoes already, and could certainly make Hasslebacks using baby potatoes rather than large potatoes. I’m not against using larger russet or golden potatoes for this recipe, in fact, if I were serving these with chicken or steak, I probably would use larger potatoes as well. But, like I said, I had baby potatoes on hand, so Hasselback Baby Potatoes were born.
I have to tell you a funny story about these. I prepared them on a Sunday afternoon, right in the middle of a fight with my teenage daughter, McKenna. A few months ago, she agreed to take on a part time job – a very, extremely part time job; like once a month on a Sunday for an hour or so! Like, you really can’t get any more part time than that!!
Anyway, a good friend of ours is a therapist and has an office very close to where we live. Our friend asked McKenna if she’s like to clean the office periodically and earn some easy cash. It’s a simple job – vacuum, dust, organize magazines, etc. Well, McKenna jumped at the opportunity and was very excited to get started. The first Sunday she was supposed to clean, she was unable to do so, because she was at home in bed with an ear infection.
The second month rolled around and she successfully cleaned the office and was very proud of herself. The third scheduled cleaning day arrived, and McKenna walks into the kitchen where I’m preparing these potatoes and announces that she is going to text our friend and tell them that she can’t clean today, because she doesn’t have time. Well, I might have over-reacted a little bit, but I spoke my mind and gave her a reality check.
You see, Dear Reader, as I mentioned, this was Sunday. On Friday, right after school, she was invited to meet up with some friends and go for a walk to Starbucks. With Caramel Frappacinos in hand, the group of friends hung out at the park doing whatever it is teenagers do in parks these days. (I’m not sure I really want to know!) She arrived home around 8pm with her friend Molly. John.e and I both love Molly, she’s a great kid, so since it was getting dark outside already, we offered to drive Molly home or gave the option of a sleepover. She stayed.
The next morning, I got up early and prepared a waffle breakfast with all the fixings. I knew Molly’s mom was picking her up at 9am for a dance competition, so I wanted her to have a good, hearty breakfast. Clean up followed that, and then myself, John.e and McKenna went out to run some errands and do some shopping. We rushed back around 3pm, because McKenna had previously agreed to have an early dinner with some of her K-Pop friends. She showered and rushed into her makeup and was out the door by 5pm. She returned just before 9pm and we all sat down with some popcorn and watched Netflix.
The next morning, McKenna didn’t’ come out of her room until almost 11am. That’s when she told me that she couldn’t clean the office, because she had too much homework to do and she also was going out for dinner with her Aunt and her Nana. I was so angry! And decided it was time to teach her a little lesson in time management and responsibility. I made her go clean the office. She came home and argued a bit with me; told me she hated me; and proceeded to cancel her dinner plans so that she could focus on her homework. She later apologized for her outburst and said she realized that it was important to stick to her committments.
It was at that precise moment that I had finished taking the pictures of these Hasselback Baby Potatoes and she proceeded to eat them. She ate one after the other, dipping each one deep into that little bowl of Bolthouse Farms Cilantro Avocado Yogurt Dressing – yum! To this day, I’m not sure if she thought the potatoes were delicious or if she was eating away her sorrows. But, that’s a lesson best learned another day; one lesson at a time, Byron, one at a time.
To assist with this recipe, consider using the following tools:
- 12″ metal tongs – these are perfect for picking these little potatoes up off the baking sheet. I like to life the potato with the tongs and dab the bottom of the potato on some paper towel to absorb some of the excess oil, before placing the potato onto a serving platter.
- Stainless Steel Condiment/Sauce Cups – these are great! I use these quite often for individual dipping sauces. They also double well for portioning out seasonings, spices, and herbs before you start cooking. Mine came with little plastic lids that seal quite well, which makes the perfect little vessel for transporting salad dressing to work with your lunch!
- Baking Sheet – most home cooks have a selection of baking sheets and half baking sheets. I use this one so much I have two just in case!
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Hasselback Baby Potatoes
A beautiful side dish, a great little appetizer, or eat them all and call it a main! Hasselback Baby Potatoes are fast and easy, budget-friendly, and oh, so delicious! I bet you can't eat just one!
- 2 pounds baby potatoes, see notes
- 6 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup fresh parsley, well chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Preheat oven to 400 degrees.
Add the potatoes to a mixing bowl with 2 tablespoons of the olive oil, the salt, and the pepper. Toss gently to coat.
Transfer the potatoes to a baking sheet and roast for 20 minutes.
In the meantime, whisk together the remaining 4 tablespoons of olive oil with the parsley, garlic powder, and onion powder. Set aside.
Remove the potatoes from the oven. Use a pastry brush to coat the tops of each potato with the parsley and olive oil mixture. Use all of the mixture and distribute over the potatoes as evenly as possible.
Return the potatoes to the oven for 10 more minutes. Serve immediately with dipping sauce if preferred.
To slice the potatoes, place two wooden chopsticks - one of each side of the potato, and slice the potato in 1/4 inch slices. The chopsticks will prevent you from slicing all the way through. This will create an accordion affect during the baking process.
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