Caterpillar (Hasselback) Potatoes

Introduction: Caterpillar (Hasselback) Potatoes

About: Learn more about me here: https://www.instructables.com/id/Featured-Author-shesparticular/ or follow me on Twitter (@shesparticular) (if you're into that sort of thing).

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!)

Supplies

Software

  • 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)

Hardware

  • 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

  1. Preheat oven to 425 degrees Fahrenheit
  2. 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

  1. Place sliced potatoes in a bowl of cool water to remove excess starch
  2. Drain water and lightly dry potatoes with paper towel or clean dish towel
  3. Add about 3/4 of the melted butter/oil to the bowl and toss gently to coat potatoes
  4. Place potatoes on lined sheet tray and sprinkle with salt and pepper

Step 3: Roasted and Toasted

  1. Bake 20 minutes (they’ll start to spread open), brush with butter and add a little more salt/pepper
  2. Bake additional 20-30 minutes or until tops are getting crispy and middles are soft
  3. Allow to cool slightly and enjoy!
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8 Comments

0
7skyies
7skyies

Question 9 months ago

looks yumm.. surely going to try this.

0
shesparticular
shesparticular

Answer 9 months ago

Hope you enjoy them!

0
sébastienA13
sébastienA13

10 months ago on Step 3

Those are soooo good, and so easy to make ! Best regards, Seb

0
shesparticular
shesparticular

Reply 10 months ago

They’re a favorite in our house for sure!

0
sébastienA13
sébastienA13

Reply 10 months ago

In ours too !
Love your way of chaptering the recipe —software/hardware...
;-)
Do you like Foie Gras ? Can you find some good one over there —not ruining your 401K, i mean ?
If so, i do have a few great recipes for you in my Xmas hood...

Best regards,

Sébastien

0
shesparticular
shesparticular

Reply 10 months ago

I’m a vegetarian, but have had it before :) I be wonder if mushrooms could work as a substitute possibly though

0
Alex in NZ
Alex in NZ

10 months ago

Cool! I thought at first that this was going to be the "corkscrew" cutting but I can actually imagine being able to do this one! Thanks for sharing your ideas :-)

0
shesparticular
shesparticular

Reply 10 months ago

Hope you’ll give them a shot! I find they’re much easier to cut this way, but every bit as fun and tasty as corkscrew cut