Baby Fingerling Hasselback Potatoes – a delicious recipe with Fingerling Potatoes, Olive Oil, Salt, Mayonnaise, Curry, Turmeric. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat your oven to 400 F and line a large rimmed baking sheet with foil.
2
Rinse and dry your potatoes and cut slits across each potato 3/4 of the way down, making sure not to slice all the way so that the potatoes stay intact.
3
Place the potatoes on the prepared baking sheet (cut side up), drizzle with olive oil and sprinkle with fine sea salt. Roast the potatoes for 25-30 minutes or until tender.
4
While the potatoes are roasting, prepare your curry aioli. In a small bowl, whisk together the mayo, curry powder, turmeric, and salt and black pepper to taste. Set aside or cover and refrigerate for later use.
5
Once the potatoes have roasted, remove from oven and sprinkle on the Parmesan cheese. Place them back in the oven and bake until the cheese has melted, about 3-4 minutes. Remove from oven.
6
Drizzle with the curry aioli or serve it on the side and sprinkle with fresh parsley. Serve immediately and enjoy!
706
kcal
Calories
56
g
Fat
40
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 pounds Baby Fingerling Potatoes (I Used A Tri-color Blend), 2 Tablespoons Olive Oil, Fine Sea Salt, 1 cup Mayonnaise, and more.
Yes, Baby Fingerling Hasselback Potatoes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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