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Mini Hasselback Potatoes

Crisp fingerling potatoes are really into cheesy bacon dip

Hasselback potatoes are like a beautiful marriage of crisp french fries and a comforting baked spud: The thin slices are crunchy and salty, while the insides get creamy soft. The only thing that might make a Hasselback potato better would be to make it bite-size—so we did. Oh, and maybe a cheesy bacon-sour-cream-and-onion dip to dunk all those baby Hasselbacks in. So we made that, too.

Thinly slice 1 pound of baby or fingerling potatoes, careful not to cut all the way through. An easy trick for this is to set a pair of chopsticks on either side of the potatoes while slicing, as the chopsticks keep the knife from cutting through entirely. Fan open the potatoes and soak them in salted cold water for 15 minutes.

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Drain and dry the potatoes, then spread them out on a parchment paper-lined sheet pan. Roast in the oven for 25 to 30 minutes or until the outsides are crispy and the insides are soft.

While the potatoes are baking, combine 1 cup of sour cream, ¼ cup of shredded cheddar, ¼ cup of sliced green onion, ¼ cup of cooked crumbled bacon, a few dashes of hot sauce, salt and coarse ground black pepper to taste. Stir then refrigerate until ready to use for dipping.

Get more fun Hasselback potato recipes:
Hasselback Potatoes with Garlic-Paprika Oil
Pair Hasselback Potatoes with Herbed Sour Cream
Ridiculously Cheesy Hasselback Potatoes