Baby potatoes are probably supposed to be for salads, right?
In this winter weather, I sometimes crave a bit of fatty goodness 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 potatoes after seeing the baby blooming onions on spoonforkbacon.com. Those baby blooming onions got right under my skin and I am just 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. It’s hardly genius- hasselback potatoes are everywhere right now- but usually larger, and baked, not deep fried.
Sometimes I make decadent recipes healthier, and sometimes, like today, I go the other way and make something fairly harmless worse for you. What can I say? If there is one thing I can never promise you it’s consistency.
Which is apparently terrible for a blog’s brand identity, but it sure is more fun this way.
These are great with an aioli or vegan aioli of your choice! Though if you’re a ketchup person I’m not going to stop you!
- Baby potatoes
- Salt, to taste
- Dips of your choice: aioli / vegan aioli, ketchup or guacamole
- 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 ⅔rds 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.