Baby Fingerling Hasselback Potatoes with Curry Aioli and Parmesan

Baby Fingerling Hasselback Potatoes with Curry Aioli and Parmesan

Baby Fingerling Hasselback Potatoes with Curry Aioli and Parmesan

February 27, 2015 -

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Happy Friday, friends! I hope everyone has something super exciting planned for the weekend and if you don’t, you should totally think about making these fingerling hasselback potatoes because let’s be honest, aren’t they they cutest little bites you have ever seen!? I think I like looking at them more than I like eating them. Well no, that is a lie, I definitely enjoyed eating them first and foremost. These mini bites of scrumptiousness are such a great side dish served alongside a perfectly seared steak or grilled chicken, but I like them best served as an appetizer. The curry aioli is the perfect accompaniment and the sprinkle of parmesan just sends it straight over the edge.

Ingredients

  • 2 pounds baby fingerling potatoes (I used a tri-color blend)
  • 2 tablespoons olive oil
  • fine sea salt
  • 1 cup mayo
  • 2 tablespoons hot curry powder (more or less to taste)
  • 1/2 teaspoon turmeric
  • kosher salt and black pepper
  • 1/2 cup shredded parmesan cheese
  • 1 tablespoon chopped fresh parsley, garnish
Read the whole recipe on Cooking and Beer