Turn your baby potatoes into mini hasselback fries! These deep fried baby potatoes are soft in the middle with lots of crispy bits on the outside. These are such a fun appetizer that everyone will enjoy! Fry or roast them – the choice is yours!
Baby potatoes are probably supposed to be for salads, right?
Let’s deep fry them instead.
In this winter weather, I sometimes crave a bit of fatty goodness and, in the interest of balance, I don’t see anything wrong with taking out the deep fryer from time to time. If you own a deep fryer, you probably feel the same way.
I got the idea to deep fry mini hasselback potatoes after seeing the baby blooming onions on spoonforkbacon.com. Those baby blooming onions got right under my skin and I am just waiting for the perfect moment to make them.
Meanwhile, it inspired me to think about other minified fried foods and this just sort of popped into my head.
These mini hasselback potatoes are a pretty easy thing to deep fry. Use baby potatoes, new potatoes or jersey royal potatoes. All of them are teeny tiny so you can easily fry a whole batch of these after slicing the ridges in.
Sometimes I make decadent recipes healthier, and sometimes, like today, I go the other way and make something fairly harmless worse for you. #sorrynotsorry
If you don’t own / want to use a deep fryer, you can roast these. See the recipe card for details!
I imagine these would also work well in an air fryer. I don’t own one so I can’t say for sure, but if you do, give it a try and let me know how it works out!
How to serve your mini hasselback potato fries
- These are great with an aioli or vegan aioli dip of your choice… though if you’re a ketchup person I’m not going to stop you.
- Totchos! Cover a big tray of them with bean chili and other nacho toppings. (Try this vegan totchos recipe from Spabettie or the toppings for my tree hugger potato nachos!)
- Get fancy and toss them in truffle oil and rosemary for some delicious truffle fries.