Baby hasselback potatoes with burrata, crispy chicken skin and fried garlic
I love cute food. I can’t help it — give me tiny one-bite appetizers or adorable mini anything and I will love it. There’s just something about a petite portion of food that is so pleasing.
And early summer is great time to find produce to aid with this mission. There are tiny spring onions, mini patty pan squashes and the smallest new potatoes that taste like butter. A week or so ago, I was woo-ed into buying some little red potatoes and after having roasted a batch or two, I was looking for something new to try.
I had a ball of burrata cheese in my fridge, crispy chicken skin from a recently roasted bird, and thanks to this recipe, things started to come together.
I cut the potatoes thinly, hasselback style and rubbed them with olive oil, salt and pepper. They took about 45 minutes to roast at 375 degrees, a little longer than I had expected considering their size, but just cook them until they are done. Nothing is worse than an undercooked potato!
Once they were tender, I topped them with a bit of burrata, fried garlic chips, green onions and the chicken cracklings. Served up on a bed of radicchio and roasted asparagus, they were the perfect summer side dish.
These would be a great (and easy!) offering for any BBQ, potluck or party you attend this summer. If you don’t want to bother with the burrata or the chicken skin, go with sour cream and bacon bits. Or pepperjack and salsa. No matter what you use as your topping, I promise they will be a hit.
Who could resist these?
I love hasselback potatoes. I like the crispy chicken skin idea. 😊 Check out my blog as well. http://savannahsfoodadventures.wordpress.com
Thanks! When in doubt (and out of bacon) chicken skin is a lifesaver!
You are a very skilled food artist. This looks delicious. I’m always looking for new ways to use potatoes, and I’m definitely going to try making some hasselback potoates (maybe tonight).
Thank you! These were pretty fabulous — hope you gave the hasselbacks a try. They are such a tasty and pretty way to prepare potatoes. =)
Wow, that’s a stunner. And nice inspiration on the chicken skin topping!
Thanks! The chicken skin was a moment of brilliance when I realized I was out of bacon. Whenever I roast a chicken, I pick the meat off and save the skin in a different container for my husband to eat as a midnight snack. It was the perfect salty crunchy fatty complement to these little guys!
Life is immeasurably improved when you understand the value of saving the bits other folks throw out. 🙂
Genius! Hasselback potatoes are so delicious on their own. But those are ne plus ultra.
Thanks! I was pretty proud of them! =)
My husband has made Hasselbacks with great big potatoes, and they’re wonderful. But I like this approach, too–more understated and, as you say, so cute!
What can I say — cute food is really my demise! I think it’s because adorable food is usually made for parties and I love a good party. So making tiny fiddly things like this makes me feel festive and happy.
Such a great recipe, especially with the burrata, but you really tipped me over the edge with the chicken cracklings! I love this!
Yes, there is just something about crispy salty chicken skin that just gets my motors running! Hope you give these a try some time! =)
I’m so happy when I find someone else who loves crispy, salty chicken skin! It’s a secret vice of mine. 🙂 I’ll absolutely be trying these!
OMG OMG I love these potatoes!!! This looks amazing!!!!! http://thisluxlife.com/
Thanks! Make them — they will make you happy! =)
Think I definitely will give these a go I need to find more time for cooking! xx
I could totally not resist these! Bravo 🙂 Drooling here.
They turned out just as tasty as I had hoped — granted, anything topped with burrata is pretty much destined to be good, but still! Yay!