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, it 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 The Olive Scene 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.