Mini Hasselback Potatoes
Perfect as a side, or stand alone dish, here’s how to make beautiful, buttery Mini Hasselback Potatoes with a *whisper* of chili crisp.
Bonus points if you play the finished product like a tiny accordian.
here’s what you’ll need
assorted mini purple, red and gold potatoes
green onions, thinly sliced
chili crisp
butter
extra virgin olive oil
salt
pepper
here’s what you’ll need to do
Preheat oven to 400 degrees.
Scrub and clean mini purple, red and gold potatoes that are similar in size.
One at a time, place potatoes on a cutting board, with chopsticks or wooden spoons on each side of the potato (to be used as barriers) as you slice thin cuts across the potato, avoiding cutting all the way through.
Place sliced potatoes on a parchment lined sheet tray.
Stick tiny little hunks of salted butter in the cracks of the potatoes (when possible) and then drizzle with extra virgin olive oil, ensuring you get a little something in each of the cuts.
Season generously with salt and pepper.
Bake for about 30 minutes, or until tender but crisp on the edges.
Remove from oven and place potatoes on a platter.
In a separate bowl, combine 1 tbsp chili crisp to 3 tbsp melted butter.
Generously drizzle potatoes with chili crisp butter and heavily garnish with green onions.
Enjoy!