Mini Hasselback Fries (2024)

Turn your baby potatoes into mini hasselback fries! These deep fried baby potatoes are soft in the middle with lots of crispy bits on the outside. These are such a fun appetizer that everyone will enjoy! Fry or roast them – the choice is yours!

Baby potatoes are probably supposed to be for salads, right?

LOLZ.

Let’s deep fry them instead.

In this winter weather, I sometimes crave a bit of fattygoodness and, in the interest of balance, I don’t see anything wrong with taking out the deep fryer from time to time. If you own a deep fryer, you probably feel the same way.

I got the idea to deep fry mini hasselback potatoesafter seeing the baby blooming onions on spoonforkbacon.com. Those baby blooming onionsgot right under my skin and I amjust waiting for the perfect moment to make them.

Meanwhile, it inspired me to think about other minified fried foods and this just sort of popped into my head.

These mini hasselback potatoes are a pretty easy thing to deep fry. Use baby potatoes, new potatoes or jersey royal potatoes. All of them are teeny tiny so you can easily fry a whole batch of these after slicing the ridges in.

Sometimes I make decadent recipes healthier, and sometimes, like today, I go the other way and make something fairly harmlessworse for you. #sorrynotsorry

If you don’t own / want to use a deep fryer, you can roast these. See the recipe card for details!

I imagine these would also work well in an air fryer. I don’t own one so I can’t say for sure, but if you do, give it a try and let me know how it works out!

How to serve your mini hasselback potato fries

These are great with an aioli or vegan aioli dip of your choice… though if you’re a ketchup person I’m not going to stop you.
Totchos! Cover a big tray of them with bean chili and other nacho toppings. (Try this vegan totchos recipe from Spabettie orthe toppings for my tree hugger potato nachos!)
Get fancy and toss them in truffle oil and rosemary for some delicious truffle fries.

Mini Hasselback Fries

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

4.70 from 10 ratings

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Ingredients

Baby potatoes
Oil
Salt, to taste
Dips of your choice: aioli / vegan aioli, ketchup or guacamole

Instructions

Part boil your baby potatoes for about 5 minutes, until they are softened but not totally cooked.
Drain the potatoes and let them cool down for a while until they aren’t too hot to handle.
Now slice ridges in them which extend about 2/3rds of the way down the potato. With potatoes this size, you will inevitably make some mistakes, cut some in half, lose some skins here and there- that’s all just fine. Don’t worry about it.
Now heat the oil in your fryer to 180C / 350F. Submerge the potatoes in oil for 7-8 minutes, until they are super crispy. If you’re making a lot, do them in batches- be careful not to crowd the frying basket.

Notes

You can definitely roast these! Heat the oven to 450F/230C, brush the part boiled hasselback potatoes with oil, and cook for 20-30 minutes until they are super crisp.

Nutritional info for this recipe is very approximate and based on about 5 baby potatoes + 1 Tblsp of vegetable oil.

Cuisine: European

Author: Christine Melanson

Baby / Toddler Friendly Little Bites + Appetizers Side Dishes Vegan

posted by Christine Melansonon February 18, 2015 (last updated Sep 6, 2022)

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