Whether you are throwing a party or attending one to celebrate the New Year, it’s always good to start off the year with a few delicious appetizers, like these incredibly easy Hasselback Baby Potatoes.
Hasselback Baby Potatoes – The Perfect Party Food
During this years’ Christmas party, I made a batch Hasselback Potatoes for the first time using baby sized spuds. I barely had time after they came out of the oven to sneak a pic or 2 because they were gobbled up, right away. Needless to say, I just had to make them again then again until finally, no one was around to eat them (except me and I may or may not have eaten 1 right out of the pan).
I tell you this because these little munchies made everyone happy! Hubby, kiddos, guests…really everyone. Because I only share the “hits” not “misses”, I was determined to get this recipe with you before New Years Eve. Then I realized…tomorrow is NYE!!! WOW. SO in order to get this out in a timely manner, this is going to be short and sweet. Sorry…. no long stories, no wordy explanations, just pictures and this Hasselback Baby Potato recipe. You have parties to get to anyways, right?start with scrubbed baby potatoes.
Use chopsticks to create a stopping point for your knife as you make multiple slices through the potato.
Generously drizzle with olive oil or melted coconut oil then sprinkle with salt and pepper.
Bake and Enjoy
Your friends will want this recipe, trust me! It’s so easy to make and its also easy to give it your own little spin. I like it plain and simple but just think of the possibilities. Jalapeños inserted into several of the potato slices then topped with cheese in those final moments. Or how about all the different sauces and dips you can dunk these little munchies into? I’m thinking vegan ranch dressing, sour cream, or your homemade “safe” cheese sauce….yum! Now that’s a party.
Make your Party Potatoes
- 1 1/2 pound bag of mini potatoes
- 2-3 tablespoons olive oil
- Salt & Pepper, to taste
- Optional: crushed red pepper, chopped garlic, minced chives
- Preheat oven to 425°F. Line baking sheet with parchment paper.
- Use a sharp knife, make crosswise cuts into potatoes, making sure NOT to cut all the way through.
- Place potatoes in a single layer, cut side up, on baking sheet. Drizzle with olive oil when sprinkle with salt and pepper.
- Place in oven and bake until tender and crisp (45-50 minutes).
- Serve immediately, topping with chopped chives, vegan sour cream or more spice of choice.
Let’s continue to connect & encourage others with food allergies & restrictions. Follow Allergylicious on Facebook and invite your friends! Find me on Instagram and Tag #allergylicious with your awesome remakes! You can also find me on Pinterest sharing the newest, delicious, allergy-friendly foods. So many wonderful ways to share with others and build a community of support.