Miniature Hassleback Potatoes
These tiny potatoes make a great, fancy-looking side dish, but are easy to make! You can also load them up to make them a full meal instead.
Servings: 2 servings
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
There are many other toppings you could use, such as vegan sour cream or cheese, creamy or spicy sauces, etc. I encourage you to be creative and experiment!