Tis the season for starchy goodness. Allow me to introduce, Truffle Parmesan Hasselback Potatoes. Bring on the winter bod.
These are delightful little nuggets of Yukon gold. The hasselback preparation always impresses guests as the potatoes fan open to allow for strategic flavour enhancements. In this case, garlic, truffle salt, thyme and the all-important, parmesan.
I would recommend serving these as an appetizer, a side dish, or any time you want someone to love you.
You can find truffle salt at your specialty grocer. I got mine from The Unrefined Olive in the Glebe. This also happens to be my go-to topping for popcorn that I pop in my silicone popcorn bowl (which is the best thing ever and everyone should own).
The beautiful thing about hasselback potatoes is that the outside edges of each perfect little segment gets nice and crisp, like a potato chip, while the base remains toothsome and filling like the best part of a classic baked potato.
The combination of flavours employed here is timeless. You could put these elements on the sole of a shoe and it would probably be the tastiest thing you’d eat all week.
If you’re getting frustrated trying to slice your fingerlings into the hasselback format, place a chopstick on either side of the potato to prevent your knife from sliding all the way through.
When you pull out your potatoes after the first 30 minutes, be sure to drizzle with additional oil to keep them from drying out and add the garlic and whole sprigs of fresh thyme to build deliciousness.
I hope you find an occasion to make these perfect little potato gems in the very near future – you’ll thank me for it.
These Truffle Parmesan Hasselback Potatoes are nuggets of Yukon gold deliciousness. Perfect as a snack or side dish, they're sure to delight your guests.