Introduction: Caterpillar (Hasselback) Potatoes
Perfection. Only. Time. And. Temperature. Offer.
The humble, delicious, simple potato. There are so many ways to enjoy them - soft and fluffy, delicate and crispy - this awesome dish offers the best of both worlds (and looks cute doing it!)
- Fingerling/very small potatoes (we usually get 1-2 bags), or you can use normal Idaho/russet potatoes for larger version
- 1/3 cup butter/oil (approximate)
- Salt and pepper (other seasonings like garlic powder, paprika are nice too)
- Sheet tray lined with foil or parchment
- Large mixing bowl
- Paper towel or a clean dish towel
- Chopsticks (we use bamboo ones, skewers also work)
- Sharp knife and cutting board
- Pastry brush (can use a spoon, it’s just messy sometimes)
Step 1: Prepping the Taters
- Preheat oven to 425 degrees Fahrenheit
- Cut 1/4 inch (or thinner) slices into potatoes (can also use fingerling or large ones) by placing a chopstick on either side of each potato (longways) and cutting perpendicular to the sticks (the chopsticks help keep the slices from going all the way through)
Step 2: Getting Dressed and Ready
- Place sliced potatoes in a bowl of cool water to remove excess starch
- Drain water and lightly dry potatoes with paper towel or clean dish towel
- Add about 3/4 of the melted butter/oil to the bowl and toss gently to coat potatoes
- Place potatoes on lined sheet tray and sprinkle with salt and pepper
Step 3: Roasted and Toasted
- Bake 20 minutes (they’ll start to spread open), brush with butter and add a little more salt/pepper
- Bake additional 20-30 minutes or until tops are getting crispy and middles are soft
- Allow to cool slightly and enjoy!
Participated in the
Potato Speed Challenge
1 Person Made This Project!
- CHARLESCRANFORD made it!