Here is the mini hasselback potatoes recipe. The spices used for the potatoes were inspired from my previous post, the Dry Potatoes With Ginger and Garlic. I am using the Fingerling potato variety for this recipe. They are small, buttery, and is just the perfect compliment for my finger sandwiches. Using a clever suggestion from one of my readers, Marcus, I used a wooden spoon to facilitate cutting the potatoes to an even depth. It certainly made the cutting process easier, thanks Marcus.
Spiced Mini Hasselback Potatoes
1 Bag (800 g) Fingerling Potato, washed
½ tsp Ground Ginger
½ tsp Ground Turmeric
1 tsp Cayenne Pepper
1 tsp Fennel Seeds
1 tsp Sea Salt
3 Tbsp Peanut Oil
Preheat the oven to 400˚F.
Place the potato on a wooden spoon, flat side down. Start from one end of the potato and cut all the way until the knife touches the spoon, at about 3 to 4 mm intervals.
In a large mixing bowl, combine ground ginger, turmeric, cayenne pepper, fennel seeds, sea salt and oil. Toss in the potatoes and marinate for about 20 minutes.
Arrange the potatoes in a baking tray and bake in the oven for about 25 to 30 minutes or until the potatoes turn slightly crispy on the outside and the flesh is soft.