If you ever visit the Forks Up Facebook page, you may have noticed that I occasionally post links of Food & Wine Mad Genius Tips. One tip in particular that I tried recently is the simple trick for making Hasselback Fingerling Potatoes. Justin Chapple, the host of Mad Genius Tips, has a quick video demonstrating how to position the potato on a cutting board sandwiched tightly between two chopsticks. The chopsticks act as barrier so you don't slice the potato all the way through--mad genius! The result is crispy, tender potatoes that are well-seasoned and can be paired with roasted chicken, grilled lamb, pork, steak, or perhaps in a Salade Niçoise.
Hasselback Fingerling Potatoes
Mixed assortment of fingerling potatoes (about 4-5 potatoes per person)
Extra-virgin olive oil for drizzling
Course sea salt
Freshly ground pepper
Bay leaves (fresh if possible)
Preheat the oven to 400 degrees. Place each potato one at a time between two chopsticks on a cutting board. Tightly hold the potato in place by firmly squeezing the chopsticks together, Cut a series of slits into the potato. Notice the chopsticks stop the knife before it can cut the potato completely through. Repeat this process on each potato. On a foil-lined baking sheet, place the prepared potatoes, spacing them a few inches apart. Drizzle the potatoes with olive oil and sprinkle with salt and pepper. Place the bay leaves between one or two slits in each potato depending on the size (more bay leaves for larger potatoes). Cook in the oven for 20-25 minutes until the potatoes are tender, yet crispy. Serve immediately. (10 potatoes serves 2)