I don’t like putting labels on food, and I’m not talking about the nutritional breakdown.
The line often blurs between starters & sides, breakfast & dinner and pretty much everything in between. Why should certain dishes be restricted to specific categories or times of the day?
A breakfast buffet at a hotel in Europe is a great example where you see all sorts of foods that aren’t morning fare here in the States.
I feel a tiny bit hypocritical as I’m writing this thinking about my 5-year-old. He requests veggie chips with his breakfast, and I say chips aren’t for the morning.
Potatoes are a food that’s acceptable basically anytime and any place. Please don’t think that I’m advocating waking up to French fries!
I made these Parmesan hasselback potato bites when I had sides on the brain, but what I really needed was an appetizer.
How To Cut Parmesan Hasselback Potato Bites
I used small fingerling potatoes to create a bite-sized version. Since they were tiny, I took a pairing knife to carefully cut the thin slices.
Placing chopsticks on both sides of the potatoes stopped my knife. Then I didn’t slice all the way through
After that, I tossed the potatoes in olive oil, salt and pepper. They roasted for about a half hour before I pulled them out of the oven.
While the potatoes were still hot, I sprinkled them with Parmesan, fresh chives, flaky sea salt and pepper.
These Parmesan hasselback potato bites could be a nibble for a party or they would be a fantastic side at a more formal meal like Thanksgiving.
With teams set and the Super Bowl barely over a week away, I could definitely see these potatoes making a game day appearance.
Parmesan Hasselback Potato Bites
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 24 potatoes 1x
1 pound fingerling potatoes
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper plus more for serving
1-2 tablespoons finely grated Parmesan
1 tablespoon minced chives
Flaky sea salt for serving
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Thinly slice each potato without going all the way through. The slices should be about 1/8” thick. (It helps to put a chopstick on either side of the potatoes to stop your knife.)
Toss the potatoes with the olive oil, salt and pepper. Place on the prepared sheet pan, cut side up. Roast until the potatoes are crisp at the edges and can be easily pierced with a pairing knife, about 30 minutes.
Sprinkle the hot potatoes with Parmesan, chives, flaky sea salt and black pepper before serving.