I definitely can’t say that potatoes are underrated – in fact, they may be the most well and appropriately appreciated food. They are super versatile and can be made into so many different things. They only really have a bit of their own flavor which means they really take on the flavor of whatever you pair them with. And I’m always discovering fun new things to do with them. Enter this Miniature Hassleback Potato recipe.
Miniature things are kind of my thing already. If there’s a large version of something that can be found smaller, I’m into it (cupcakes, small mushrooms, mini tarts, etc.). So, the idea for these miniature hassleback potatoes came pretty naturally from that and my love of the potato. These make a great side dish (or eat a bunch of them for a main dish, like I did when I made this recipe).
I turned mine into veggie potatoes by piling on sauteed peppers and onions, cilantro, fresh tomato, and lime juice, but you can get creative with the flavor profile like these cheesy ones or these sage and garlic ones.
One note on the baking time: depending on the size of your potatoes and the consistency of your oven temperature, these potatoes might take more or less time to bake. I had two particularly stubborn potatoes that didn’t want to finish and took a bit longer. So, you’ll want to keep checking the potatoes every 5-10 minutes or so near the end to see which ones are done and which need more time. Consider taking the ones that are getting to be done off the tray and sticking the ones that need more time back in the oven.
If you’re a big potato fan like me, this is the recipe for you. I would love the hear what you think and how you made this recipe your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!
Miniature Hassleback Potatoes
Equipment
- metal soup spoon
- baking sheet
- brush
Ingredients
- 7 small gold potatoes
- 1 tbsp olive oil extra as needed
- salt and pepper to taste
Veggie Toppings
- 1 tsp olive oil
- ½ jalapeño finely diced
- ½ red onion finely diced
- salt and pepper to taste
- ¼-½ tomato finely diced
- 1 tbsp cilantro chopped
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Wash each of the potatoes and dry well. Place a potato in a metal soup spoon and cut thin slices into the potato until the knife hits the spoon. This will leave the slices attached to the potato. Repeat with each potato.
- Place the potatoes on the baking sheet. Brush oil over each potato. Add a generous amount of salt and a dash of pepper.
- Place the baking sheet in the oven and bake for 15 minutes. You'll notice the slices you created will start to pull apart from each other.
- Remove the tray from the oven and brush each potato with oil once more. Then return the tray to the oven and bake again for 30-40 minutes, or until each potato can be easily stuck with a fork.
- While the potatoes are baking, heat a small pan with the olive oil for the veggies toppings over medium heat. Add the red onion and jalapeño to the pan and sauté until browned, approximately 10 minutes.
- Sprinkle the desired toppings over the potatoes and serve warm.
Notes
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