Tassel Hasselback Mini Potatoes

After you move your tassel to the left toss back a few of these delicious crispy potato bits.

Hands-on Time: 15 min. | Total Time: 60 min. | Serves: 12 | Difficulty: Easy

  • 1 cup sour cream
  • 1 Tbsp. chopped chives
  • ¼ tsp. onion powder
  • ¼ tsp. garlic powder
  • 24 oz. small golden or red skin gold flesh potatoes
  • ¼ cup butter, melted
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  1. Heat oven to 425°F. Mix sour cream, chives, onion and garlic powder in a bowl; refrigerate until ready to use.
  2. Place chopsticks or bamboo skewers on a cutting board with 1 potato in between. Using knife carefully cut slits every ⅛” without cutting through the bottom (the chopsticks will help stop the knife). Place cut potatoes on baking sheet.
  3. Brush potatoes with butter and season with salt and pepper. Bake 45-50 minutes until golden brown. Serve with sour cream and chive dip.
  4. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 100, Calories from Fat 50, Total Fat 6g (9% DV), Saturated Fat 3.5g (18% DV), Trans Fat 0g, Cholesterol 15mg (5% DV), Sodium 150mg (6% DV), Carbohydrates 10g (3% DV), Dietary Fiber < 1g (4% DV), Sugars < 1g, Protein 2g, Vitamin A 4%, Vitamin C 8%, Calcium 4%, Iron 2%

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