Crisscross cut mini potatoes that roast up extra brown and crispy on the outside and extra creamy and tender inside. Delicious with a generous seasoning of salt and fresh ground pepper or get fancy and top with truffle salt and grated parmesan.
2 pounds of miniature golden or fingerling potatoes (yellow flesh potatoes are best for getting maximum crispiness)
3 tablespoons olive oil or melted duck fat for extra crispness
1 teaspoon kosher salt or more, to taste
1/2 teaspoon of freshly ground black pepper, or more to taste
Optional Toppings – pick one or come up with your own:
Sea salt, fresh ground black pepper, chopped parsley
Truffle salt, grated parmesan, fresh ground black pepper
A drizzle of extra virgin olive oil and 3 tablespoons of Za’atar
Melted butter, fresh chopped chives and sea salt (see notes)
Preheat oven to 400ºF.
Slice Potatoes to Create Inside-Out Hasselbacks: Set out a clean dish towel on your work surface. This will keep the potatoes from slipping around as you cut. You’ll need a pair of chopsticks or something similar, and a sharp knife. First cut potatoes in half. Then make a cut down the middle of each potato half, going as deep as possible without going all the way through. This is easy to do if you place the potato between the two chopsticks to stop your knife at the perfect depth. Rotate the potato a quarter turn and make “hasselback” cuts perpendicular to and crossing through the first cut, and about 1/8-inch apart. Again, cut as deep as possible but not all the way through. (see photos in post)
Place cut potatoes in a large bowl. If there’s any moisture on the potatoes, blot them with a dish towel. The drier the better for browning. Toss the potatoes with olive oil, salt and pepper.
Roast Potatoes: Spread potatoes out on a rimmed baking sheet cut-side down. Roast in the bottom of the oven. Total roasting time will be about 45 minutes, flipping the baking sheet around after 20 minutes, to ensure even cooking. Check potatoes for doneness after 35 minutes by lifting one or two off the baking sheet with a spatula. Continue cooking until potatoes are crisp and brown on the bottom, tender and creamy inside.
Finish Potatoes: Let the potatoes rest for 2-3 minutes before unsticking them from the baking sheet with a spatula and flipping them over. If you want them even more brown and crisp, crank the oven up to 500ºF and pop the tray back in the oven, with the potatoes cut side up, for a few minutes, watching carefully to make sure they don’t burn.
Top with salt and pepper or your favorite toppings. Serve hot.
If topping with melted butter and chives, melt 3 tablespoons of butter. Brush the tops of the potatoes with melted butter just when they come out of the oven, and sprinkle with coarse salt, to taste. Sprinkle fresh chopped chives on top right before serving.
Keywords: hasselback potatoes, mini roasted potatoes