Skewers and a sharp paring knife are all you need to make the cuts on these mini spiral versions of Hasselback potatoes. Be sure to open the cuts by pulling each potato apart slightly along its skewer to allow the melted butter and spice mix to reach as many crevices as possible before baking. Pictured with our Roast Beef Pastries.
Loaded Potato Twists
Serves: Makes 6
Ingredients
- 6 (6- to 8-inch) skewers
- 6 baby Yukon gold potatoes*
- 1 teaspoon garlic powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon cumin powder
- 3 tablespoons melted unsalted butter
- Garnish: sour cream, shredded Cheddar cheese, cooked bacon**, and finely chopped chives
Instructions
- Preheat oven to 400°. Line a baking sheet with parchment paper.
- Insert a 6- to 8-inch skewer length-wise all the way through the center of a potato. Using a sharp paring knife, make an angled slit at the very top of skewered potato. Keeping knife in place, carefully rotate potato around knife, making a continuous spiral cut all the way around potato. Pull spiral apart slightly and place on prepared baking sheet. Repeat with remaining potatoes and remaining skewers.
- In a small bowl, combine garlic powder, salt, pepper, paprika, and cumin.
- Using a pastry brush, brush potatoes with melted butter, and sprinkle with spice mixture, turning to coat evenly with spices.
- Bake potatoes until lightly browned and crispy, 25 to 30 minutes, rotating baking sheet halfway through baking. Carefully remove and discard skewers. Serve warm.
- Garnish with sour cream, cheese, bacon, and chives, if desired.
Notes
*We used Potatoes Inspirations Honey Gold Baby Potatoes. For best presentation, choose potatoes that are similarly sized and shaped.
**We finely chopped 4 thick-cut slices bacon; cooked bacon in a medium skillet over medium heat, stirring frequently, until browned and crisp; removed bacon using a slotted spoon; and let it drain and cool on paper towels before using.
**We finely chopped 4 thick-cut slices bacon; cooked bacon in a medium skillet over medium heat, stirring frequently, until browned and crisp; removed bacon using a slotted spoon; and let it drain and cool on paper towels before using.
