Salt & Vinegar Hasselback Potato Bites

MozieFebruary 18, 2024

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Salt and Vinegar Hasselback Potato Bites

If it were up to us, potatoes would be their own food group!! Fried, baked, mashed, crips, we’re here for it all. But if we are looking for something super easy to throw in the oven, we are most likely going to be baking potatoes.

These baked salt and vinegar hasselback potatoes have so much flavor packed into each small bite. Each one is thinly sliced and seasoned with herbs, salt and vinegar and a blend of parmesan and gruyere cheese. The best part about hasselback-style potatoes is that the thin slices in each potato allow the toppings of cheese and vinegar to seep into the cracks to make each bite so delicious.

These small potato bites make a perfect appetizer for a party or side dish with a steak or fish dinner.

Salt and Vinegar Hasselback Potato Bites

Ingredients:

Baby Yukon potatoes: Smaller yellow potatoes, like baby Yukon’s, make the perfect bite-size portion. They also have a buttery flavor that russet potatoes don’t normally have.
Heavy cream: Each potato is dipped in heavy cream before cooking. This technique is often used when making au gratin potatoes to make them creamy, but we think this just adds to the creaminess of these potato bites.
Extra Virgin Olive Oil: Each potato is brushed with a bit of olive oil before cooking to give the potatoes moisture and a bit more flavor.
Apple cider vinegar: We like the sweet and bitter flavor of apple cider vinegar. It does have a softer flavor compared to white vinegar. But if white vinegar is all you have on hand, use that instead.

Parmesan cheese: Parmesan has a naturally rich, nutty flavor. We prefer using the grated parmesan for these potatoes because it mets nicely within the grooves of the hasselback potatoes.
Gruyere cheese: Each potato is sprinkled with a bit of gruyere at the end of cooking. Gruyere almost has a sweet note to it which balances nicely with the saltiness of the parmesan.
Garlic powder: Adds a little bit more of a savory flavor to each potato bite.
Salt and pepper: Added for taste!
Chives: Chives actually smell and taste a bit like an onion. They add a little bit of flavor and color to the potato bites when sprinkled at the end. It is important that you sprinkle chopped chives after cooking so that the chives don’t burn in the oven.

Direction Snapshot:

Wash potatoes and prepare your toppings mis en place. ( meaning, portion and lay out all your toppings to make prepping the recipe easier.)
Slice potatoes hasselback style.
Season potatoes with cream, seasonings, cheese and vinegar.
Cook potatoes.
Finish by topping with more cheese, vinegar and chives before serving.

What are hasselback potatoes?

Hasselback potatoes are thinly sliced but not through the base to make the edges crispy and the insides soft. They can be seasoned many ways and each groove in the potatoes hold all the yummy seasonings.
It is said that the hasselback-style potatoes actually get their name from a restaurant in Stockholm. They would serve this style of potatoes and they became known as Hasselback potatoes.

What is the best way to cut hasselback potatoes?

We aren’t perfectionists around here, but even, thin slices in the potatoes will make them crispier and cook more evenly. It is important to make sure that you do not cut the potatoes all the way through.

The best way to ensure you don’t cut through the potatoes all the way would be to line the potatoes between two chopsticks or a wooden spoon. They will act as a buffer when cutting the potatoes so you don’t cut through the base.

What are the best potatoes to use?

For a bite-size potato, we prefer using baby Yukon gold potatoes. They are small and have a buttery flavor that is just delicious.

Best pairings for hasselback potatoes:

1.Steak is our number one recommendation!

2. Battered or grilled white fish.

3. Crusted chicken. Try our pretzel crusted chicken.

Salt and Vinegar Hasselback Potato Bites

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Print Recipe

Each one is thinly sliced and seasoned with herbs, salt and vinegar and a blend of parmesan and gruyere cheese.

Instructions

Preheat oven to 425°F and portion out vinegar, heavy cream and cheeses into separate bowls.
Thinly your potatoes without cutting all the way through. This will take some time and concentration but to make it easier, place your potato between two chopsticks or two wooden spoons to create a buffer at the base of your potato. This will help to make sure that your slices do not cut all the way through the potatoes. After slicing, place potatoes on a foil-lined baking sheet.
Brush each potato with a small amount of olive oil. Then dip each potato in a bath of heavy cream one at a time.
Season with onion powder, salt and pepper. Sprinkle half of the parmesan on top of each potato.
Place in the oven and cook for 45-50 minutes until the edges of the potato are browning.
Remove from the oven and generously brush apple cider vinegar on each potato. Sprinkle with remaining parmesan, gruyere cheese and fresh chopped chives. Cool for 5-10 minutes before eating.

Author: Mozie Team

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Salt & Vinegar Hasselback Potato Bites