Turn traditional Hasselback potatoes into a delicious holiday appetizer or side by miniaturizing them and dressing them up with Rosemary Olive Oil, salty Parmesan cheese, and a bright, creamy sauce.
While the lemon sour cream sauce is not necessary but adds brightness to the starchy potatoes and is really easy to make. Garnish it with a little reserved lemon zest so your guests know to expect a lemon flavor and aren’t surprised when it’s more tart than regular sour cream!
For the potatoes:
- 1 lb baby potatoes (new potatoes and fingerlings work great)
- 2 tablespoons Wild Rosemary Olive Oil, divided (can also substitute Tuscan Herb, Gremolata, Garlic, Herbes de Provence, Wild Fernleaf Dill, or your favorite single varietal)
- 2 tablespoons grated Parmesan cheese
- salt and pepper to taste
For the sauce:
- ½ cup sour cream
- ½ tablespoon lemon juice (plus more to taste)
- ½ to 1 tablespoon milk
- zest from ½ lemon, with a pinch reserved for garnishing
- pinch of salt
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Wash and scrub the potatoes, and dry them thoroughly. Cut out any bruises or large eyes.
- Working one potato at a time, use a sharp knife to cut slices ¼ inch apart, leaving about ¼ inch of the potato intact at the bottom. Repeat with the remaining potatoes.
- Gently toss the potatoes in a large bowl with 1 tablespoon of the olive oil and season with salt and pepper to taste.
- Place potatoes on the prepared baking sheet with the cut-side facing up.
- Roast for 15 minutes. Remove from the oven and drizzle the potatoes with the remaining 1 tablespoon of oil, making sure to get the oil between the slices in the potatoes. Continue roasting for 15-20 minutes, until crispy on the top but cooked through.
- While the potatoes are roasting, make the dipping sauce. Combine all of the sauce ingredients in a medium bowl and mix well. Top with the reserved zest.
- Transfer the hot potatoes to a serving dish and sprinkle with the Parmesan cheese.