Mini Hasselback Potatoes with Chive Butter:
Holiday Hasselback Potatoes are the perfect side dish for a special occasion. They’re basted with creamy shallot chive butter, which soaks in as they bake. They get crisp on the outside, creamy inside. So delicious!
How can anyone not be excited by baked potatoes that look like accordions!? Hasselback potatoes are made for special occasions. No spuds are as festive and dazzling.
Though Holiday Hasselback Potatoes look fancy, they’re not difficult to make. All you have to do is cut slices, 1/4-inch apart, across the length of a potato. The one trick is to make sure the cuts go most of the way through the potato, but not all the way through, so the potato holds together.
Ingredients
- 16 Small Gold Potatoes About 2.5 Pounds
- 2 Tablespoon Ekin Olive Oil
- Flaked Sea Salt
- black pepper
- 3 Tablespoon Unsalted Butter At Room Temperature
- 1 Bunch Chives Finely Chopped
Servings: Servings
Instructions
- Heat oven to 425 degrees F. Make slits in the potatoes, making sure to stop at least 1⁄4 in. before the bottom (do not cut all the way through).
- Gently toss the potatoes with the oil and 1⁄2 tsp each flaked salt and pepper. Transfer to a large rimmed baking sheet, cut-sides up. Roast until tender, golden brown and crisp, 55 to 60 minutes.
- Meanwhile, in a small bowl, combine the butter and chives. Dollop small spoonfuls of the chive butter over the potatoes, gently toss, then transfer to a serving platter.
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