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.
- 1.5 lbs fingerling potatoes
- 3 tbsp olive oil divided
- 1/2 tsp Maldon salt
- 1/2 tsp black truffle salt
- Freshly ground pepper
- 1/2 tsp fresh thyme leaves
- 6 cloves garlic peeled and lightly smashed with the back of a knife
- Fresh thyme sprigs
- 1/4 cup parmesan freshly grated
Preheat oven to 425F. Line a baking sheet with parchment paper. Set aside.
Cut fingerling potatoes hasselback style, by making thin slices in the potatoes, cutting almost, but not all the way through the potato.
Place hasselback potatoes in a large bowl. Drizzle with olive oil and sprinkle with Maldon and truffle salt. Add some freshly ground pepper and the fresh thyme leaves. Toss to combine and coat the potatoes.
Arrange potatoes in an even layer, cut side up, on the prepared baking sheet. Bake in preheated oven for 30 minutes. Remove from oven. Drizzle with remaining tablespoon of olive oil, add garlic cloves and fresh thyme sprigs. Return to oven and roast an additional 20-25 minutes, or until golden brown.
Remove potatoes from oven and immediately dust with freshly grated parmesan. Serve hot.