These are Hasseltots…. teeny tiny potatoes, cut hasselback style. Contrary to the autocorrect on my phone, these are NOT Hasselhofs. As far as I know, The Hof is not involved with my lunchtime kitchen activities (shudder), but I’ve had to correct the autocorrect more than a few times.
Autocorrect is annoying. These Hasseltots are delicious. Hands down yummy.
Also, might be kid friendly (minus the greenery?) because they are “snackable” and taste a lot like french fries.
Ingredients
1 to 1 1/2 pounds baby potatoes or small fingerlings potatoes
4 teaspoons olive oil, divided
1 teaspoon salt
1 teaspoon minced herbs or spices, optional
Directions
Heat the oven to 425F. Line a baking sheet with parchment paper or silpat.
Wash and dry the potatoes: After washing, dry the potatoes as much as possible or leave them sitting out on the towel for a few minutes; the drier they are, the more crispy they get in the oven.
Slice each potato like an accordion. Slice a thin layer off the bottom of each potato. This will serve to give them a solid base to rest on while they get sliced. On either side of the potato on the cutting board, lay a chop stick length-wise, parallel to the potato. This will ensure that you don’t cut all the way through the potato. Using a sharp knife, make thin slices across the potato, about 1/8 of an inch apart, slicing into them, but not completely through them. The slices should stay connected at the bottom. Repeat with each tiny potato. Stretch them a bit to fan them out but be very careful not to break them apart.
Toss the potatoes with olive oil and salt: Drizzle two teaspoons of the olive oil over the potatoes, then sprinkle with salt. Use your hands or a spatula to mix until the potatoes are all evenly coated.
Roast for 15 minutes: Transfer the potatoes to the prepared baking sheet and transfer to the oven to roast for 15 minutes. After the first 15 minutes, the accordion slices in the potatoes will start to open up. Toss with the remaining two teaspoons of olive oil so that now some oil can get into the slices.
Roast another 12 to 15 minutes: Continue roasting the potatoes until they are deeply golden and as crispy as you like them. Cool briefly and then eat while warm and crispy.
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