Mini Hasselback Fries
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!
Ingredients
- Baby potatoes
- Oil
- Salt, to taste
- Dips of your choice: aioli / vegan aioli, ketchup or guacamole
Instructions
- Part boil your baby potatoes for about 5 minutes, until they are softened but not totally cooked.
- Drain the potatoes and let them cool down for a while until they aren't too hot to handle.
- Now slice ridges in them which extend about 2/3rds of the way down the potato. With potatoes this size, you will inevitably make some mistakes, cut some in half, lose some skins here and there- that's all just fine. Don't worry about it.
- Now heat the oil in your fryer to 180C / 350F. Submerge the potatoes in oil for 7-8 minutes, until they are super crispy. If you're making a lot, do them in batches- be careful not to crowd the frying basket.
Notes
You can definitely roast these! Heat the oven to 450F/230C, brush the part boiled hasselback potatoes with oil, and cook for 20-30 minutes until they are super crisp.
Nutritional info for this recipe is very approximate and based on about 5 baby potatoes + 1 Tblsp of vegetable oil.