Hasselback Fingerling Potatoes

Name: Hasselback Fingerling Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 2 lb (900 g) fingerling or baby potatoes; 2 tbsp butter, melted; 1/4 cup (10 g) flat-leaf parsley leaves, finely chopped

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Preparation 15 min
Cooking 35 min
Servings 4

In this recipe from the TV show La cuisine d’Isabelle et Ricardo, potatoes are thinly sliced, Hasselback-style, and roasted until golden. It’s a stunning alternative to classic baked potatoes.

Vegetarian
Nut-free
Lactose-free
Gluten-free
Egg-free

Ingredients

- 2 lb (900 g) fingerling or baby potatoes
- 2 tbsp butter, melted
- 1/4 cup (10 g) flat-leaf parsley leaves, finely chopped

Preparation

- With the rack in the middle position, preheat the oven to 400°F (200°C).
- On a work surface, make several fine incisions in the potatoes without cutting all the way through the bottom (see note). Place the potatoes in a large bowl. Add the melted butter. Season with salt and pepper. Mix well to coat the potatoes with the butter.
- Place the potatoes on a non-stick or parchment paper-lined baking sheet. Bake for 35 minutes or until the potatoes are golden and crispy, stirring half way through cooking.
- Place the potatoes in serving bowl or on a platter. Sprinkle with the parsley.

Note from Ricardo

To help you cut the potatoes without going through the bottom, place a chopstick on either side of the potatoes. The chopsticks will stop your knife from slicing all the way through.

This recipe is delicious served alongside our Caesar-style butterflied chicken.

Personal Note

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