Bacon Dutch Yellow Hasselback Potatoes are adorable appetizers with smoky and fresh flavors that will knock your socks off! Dutch Yellow Potatoes have always been a favorite of mine. (Well, tied with the Yukon Gold).
Dutch Yellow Potatoes
- You can get them in two sizes: Baby and Peewee. This recipe calls for Peewee.
- They’re grown in nutrient-rich volcanic soil, where the days are warm and the nights are cold.
- The skin of these potatoes is rich in potassium and vitamin C, and they’re naturally low in fat.
And you know they’re always best if they’re grown in Idaho. 😉
What do Dutch Yellow Potatoes taste like?
They’re super creamy and their flavor is subtly nutty. I could eat them baked, smashed, mashed, with other ingredients, on their own . . . you get the idea.
In these Bacon Dutch Yellow Hasselback Potatoes, can you just imagine the smoky, incredible flavor of bacon seeping into every nook and cranny as the potatoes roast?
I’m telling you, the whole potato takes on the flavor and is therefore one of the tastiest bites of potato you’ll ever have. Add to that, fresh basil-garlic deliciousness and it puts it over the top!
Bring Bacon Dutch Yellow Hasselback Potatoes to the Party!
You would be a culinary hero if you brought this appetizer to a party — or served it at home, for that matter. I think they’re perfect for a holiday cocktail party.
Fun fact: Dutch Yellow Potatoes are the #1 selling item of over 1,200 items from Melissa’s Produce. If you’re as into them as me, you’ll love DYPs The Perfect Everyday Potato Cookbook.
I hope you love these Bacon Dutch Yellow Hasselback Potatoes as much as my family and I do.
This is not a sponsored post, and as always all opinions are my own. I love these potatoes and I think the book from Melissa’s is fantastic for all potato lovers. 🙂
Bacon Dutch Yellow Hasselback Potatoes
- olive oil for the baking sheet
- 2 dozen Peewee Dutch Yellow Potatoes (as evenly sized as possible)
- 2 to 3 strips applewood smoked bacon
- about 2 dozen basil leaves, washed and dried, very finely chopped
- 1 1/2 teaspoons garlic, minced
- 1/4 cup extra virgin olive oil
- salt and freshly ground black pepper
- Preheat the oven to 425°F, and adjust a rack to the center.
- Line a baking sheet with parchment paper and drizzle it with olive oil. Set it aside.
- Wash and dry the potatoes.
- Use a very sharp knife to slice a sliver off of one of the sides of each potato to make a base. Then make slits approximately ⅛-inch apart, horizontally, along each potato. (The slits should go about ¾ of the way down -- be careful not to cut all the way through!) Place them on the parchment-lined, baking sheet.
- Cut the bacon into very small pieces that are about the width and a bit shorter than the height of the slits in the potatoes. Try to use the pieces with the least amount of fat, and try not to use those that are only fat. This is why I say 2 to 3 slices -- it depends on the bacon you're using. (Though it's not necessary, it's easier to cut the bacon if you freeze it first for about 15 minutes.)
- Very carefully, add the pieces of bacon to each of the slits in the potatoes. If it seems too fragile, don't add bacon to the slits closest to the ends.
- Drizzle a bit more olive oil over the potatoes. Just a bit! (We don't want to make them too greasy -- but, the olive oil will help them brown nicely.
- Sprinkle with salt and pepper and roast them in the preheated 400°F oven until the potatoes are tender, about 30 minutes. (Check them after 20 minutes.)
- While the potatoes are in the oven, add the basil, garlic and olive oil to a small bowl and mix to blend. Season to taste with salt and pepper. (Here's How to Season to Taste.)
- Right after you remove the potatoes from the oven, use a pastry brush, or a small spoon to drizzle the basil mixture over each one. Be sure you see it seeping into the slits with the bacon -- a pastry brush will be the easiest tool to help you do so.
- Place the potatoes on a large platter and serve!