Bacon Dutch Yellow Hasselback Potatoes
Mini Hasselback Potatoes with Bacon are adorable appetizers with smoky and fresh flavors that will knock your socks off! Makes 2 dozen
Servings: 12
Calories: 98kcal
Ingredients
- olive oil for the baking sheet
- 2 dozen Peewee Dutch Yellow Potatoes (as evenly sized as possible), wahsed and dried
- 2 to 3 strips applewood smoked bacon
- about 2 dozen basil leaves, washed and dried, very finely chopped
- 1½ teaspoons garlic, minced
- ¼ cup extra virgin olive oil
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 425°F, and adjust a rack to the center. Several Bacon Dutch Yellow Hasselback Potatoes on a long, white narrow plate surrounded with fresh basil leaves
- 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.
- 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!
Notes
Calorie count is only an estimate.
Nutrition
Serving: 0g | Calories: 98kcal