Thank you for being patient with me these past couple weeks as holiday season in the catering world has consumed my every minute. I know I’ve been a bad blogger lately, but you know I gotta do what I gotta do. If you’re not already following Saschas527 on Instagram, you should! Check out what I’ve been doing these past few weeks and why I haven’t been blogging much because the only thing I’ve cooked were ramen noodles.
Okay that’s a lie, I’ve tried to squeeze in a few easy peasy recipes which is really all I had time for. These Mini Rosemary Hassleback Potatoes were one of them and they’re perfect because Christmas is hear and what better side dish for Christmas dinner RIGHT?
I ate these cute lil’ crispy on the outside – creamy in the inside potatoes like candy. First off, who doesn’t love a miniature roasted potato – therefore, who can resist an ADORABLE miniature roasted potato. I’ve only ever seen hassleback on baking or sweet potatoes, so when I saw Ina make these on Food Network, I dove in. Ideally you could use whatever potato you’d like, just know that cooking times will vary depending on the size. I used baby yukon gold potatoes. They’re a waxy potato with a thin skin that’ll hold it’s shape even after being roasted. The insides have a buttery color which is ironic because after cooked they’ll melt in your mouth like butter.
The only challenging part of this recipe is the knife cuts. These would make a delicious and attractive side dish for holiday dinner, but you’re probably breezing past this because of the labor…right? I recommend using a sharp paring knife and a spoon (at first). Once you’ve done your first few, you’ll fly through the rest. The spoon will prevent you from cutting all the way through the potato helping give its hassleback appearance. Plus it’s the holiday season which means everyone’s standing in line to help you in the kitchen so I’m sure you’ll hae an extra pair of hands.
I seasoned mine with salt, pepper, and rosemary. I wanted to toss in garlic but roasted garlic at high heat can cause burnt and bitter flavors, so instead I infused my olive oil. If you have garlic olive oil on hand, use that!
A quick roast in the oven and soon enough you will have the perfect combination of creamy and crispy well-seasoned and ADOORBELL potatoes.
Enjoy!
- 8 lbs. baby yukon gold potatoes
- 1/4 c. olive oil
- 2 cloves garlic - smashed
- 1 spring rosemary - leaves removed, chopped
- salt and pepper as needed
- Preheat oven to 425
- Add the olive oil to a small sauce pan and heat to medium low heat. Add the garlic cloves and cook until crispy, about 3-5 minutes. Don't let the garlic brown! Strain and set aside.
- Prepare the potatoes by slicing off the bottom and then cut crosswise at 1/8" intervals.
- Toss the potatoes in the infused olive oil and season with chopped rosemary,salt, and pepper.
- Line baking sheet with foil and spray with cooking spray (just to be safe). Roast the potatoes for 30 minutes.
