I am so excited to finally launch the annual 12 Days of Christmas here on Food n’ Focus! This is a time that I look forward to year after year because it gives me a chance to share with you some delicious recipes featuring some of my favorite brands. AND I also have the chance to give away a lot of really awesome prizes. Make sure that you check back for more awesome giveaways between now and December 24th!
Today’s recipe and giveaway comes from Melissa’s produce, who you may not even realize that you’ve tried some of their products before. They offer a wide variety of fruits, vegetables and organics. One of my favorite snacks that they make are their Clean Snax. They are great for an on-the-go lifestyle!
But today we’re going to focus on potatoes. Tiny little potatoes to be exact. I love the tiny little potatoes that require no peeling, just a nice roasting. They are perfect for side dishes, salads and grilling.
I’ve been pinning recipes for hasselback potatoes quite a bit but haven’t yet made them. I decided to use Baby Dutch Yellow Potatoes to make tater tots! Actually hasseltots. They are pretty simple to make once you get into the rhythm of cutting them. I decided to serve them with a side of Loaded Baked Potato Dip, which is also delicious with potato chips. This is the perfect appetizer for your holiday parties!
So before we get to the recipe, lets get to the giveaway. To start things off I’m giving away a potato prize package to THREE of my readers today! The prize package includes 3 different kinds of potatoes and a cookbook filled with recipes for you to use them all up. Good luck!
- 1 to 1½ pounds baby potatoes, small new potatoes, or fingerlings
- 4 teaspoons olive oil, divided
- 1 teaspoon salt
- 8 ounces (1 cup) sour cream
- 4 ounces cream cheese, at room temperature
- 8 ounces (about 2 cups) grated sharp cheddar cheese
- 8 slices bacon, cooked and crumbled
- ¼ cup snipped chives, plus additional for garnish
- 1 tablespoon powdered ranch seasoning mix
- ¼ teaspoon Worcestershire sauce
- Heat the oven to 425°F. Line a baking sheet with parchment and set aside.
- Wash and dry the potatoes. After washing, dry the potatoes as much as possible or leave them sitting out on the towel for a few minutes; the drier they are, the more crispy they get in the oven.
- Slice each potato like an accordion. If using fingerlings, cut the larger ones in half so each piece is about an inch long. Hold the potato between your thumb and first finger. Use a sharp knife to cut thin slices into the potato, but stop just short of cutting all the way through. If you pinch the potato, you should see the slices open up.
- Drizzle two teaspoons of the olive oil over the potatoes, then sprinkle with salt. Use your hands or a spatula to mix until the potatoes are all evenly coated.
- Transfer the potatoes to the lined baking sheet and transfer to the oven to roast for 15 minutes.
- After 15 minutes, the accordion slices in the potatoes will start to open up. Toss with the remaining two teaspoons of olive oil so that now some oil can get into the slices.
- Continue roasting the potatoes until they are deeply golden and as crispy as you like them.
- Cool briefly and then eat while warm and crispy with the Loaded Baked Potato Dip.
- For the Dip: combine the sour cream, cream cheese, and cheddar and stir until thoroughly mixed. Fold in the bacon, chives, ranch dressing, and Worcestershire sauce. Chill for a minimum of two hours or overnight. Bring to room temperature before serving.