BABY HASSELBACK POTATOES WITH FRY SAUCE

Recipe by The Leek & The Carrot
 
Takes 1 hour
Serves 4-6 as a side, 2 as a snack

Ingredients:
1-2 pounds baby potatoes (or fingerlings)
3 tablespoons olive oil, divided
1-1/2 teaspoons Kosher salt, plus more to taste
1/4 cup mayonnaise
2 tablespoons ketchup
1 tablespoon sriracha

Directions:

  1. Preheat oven to 450 degrees.

  2. Hasselback your potatoes. In other words, place four or five little potatoes between a set of chopsticks or two wooden skewers. Thinly slice each potato until the knife hits the chopsticks or skewers. Repeat with remaining potatoes.

  3. On a large baking sheet, drizzle two tablespoons olive oil. Add potatoes and cover with remaining olive oil. Sprinkle with salt.

  4. Bake for 20 minutes. Shake pan to rotate potatoes and bake for 30 minutes more until crispy throughout.

  5. In a small bowl, stir together remaining ingredients. Taste and adjust seasonings as desired. You may want to add a pinch or two of salt.

  6. Serve potatoes hot with fry sauce.

PotatoesBethanee WrightComment