Looking for a different way to serve potatoes? These cute mini hasselback potatoes with caramelized shallots makes the perfect appetizer or side dish for your Galentine or Valentine!
"Ruby gold potatoes are similar to a mix between Dutch Yellow® and red potatoes. They have a red outer skin with yellow flesh. Ruby golds have a very waxy texture with a buttery flavor, similar to the DutchYellow®. Ruby gold has a light, subtle flavor and a creamy texture.
Cook these baby potatoes in almost any way imaginable; bake, broil, roast, grill, simmer, steam, sauté or boil them. To preserve the nutrients in these wonderfully healthy treats, leave the skins on and scrub gently in water before using.
Look for firm, well shaped, and relatively smooth potatoes. Avoid potatoes that have wrinkles or any bitter green discolorations. Also avoid potatoes that show signs of sprouting, wilting or decay. Store in a cool, well-ventilated area rather than refrigerate."
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"Origin: Montes de Toledo - Spain. Early Harvest Organic Extra Virgin Olive Oil is the most prestige olive oil of García de la Cruz, being a premium quality coupage olive oil made from the first olives harvested of the year. It is harvested mid-end of October, while the olives are still green, which makes for enriched organoleptic properties. It takes a good amount of olives to make this delicious EVOO since the olives used are not ripe yet and do not have as much juice as they would a few weeks later."
García de la Cruz Balsamic Vinegar and Extra Virgin Olive Oil Pouches Individual Dosis
"Now packaged in individual servings for the person that is "on the go". Ideal for flights, picnics, restaurants and lunch at work. This pouch fits easily into your backpack, computer bag or purse so you can eat healthily always. Combine both to produce your own dressing or dipping sauce."
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Here are some options for the potatoes:
Sprinkle salt on top before baking for a salty crust.
To get more crispy on the outside, brush olive oil or melted butter on top halfway through baking.
Add minced or sliced garlic between potato slices or roast a whole garlic and mash together.
Add fresh thyme or rosemary halfway through baking.
To make ahead: you can par boil the potatoes the day before or earlier in the day and keep them in the fridge. Before serving, slice the potatoes and bake for about 10-15 minutes or until heated through. Cook shallots and serve as directed.
Mini Hasselback Potatoes with Caramelized Shallots
1.5 lbs baby potatoes
2 Tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon pepper
Optional cheese: parmesan, mozzarella, gorgonzola, cheddar, etc
Optional toppings: parsley, green onions, chives, sour cream, bacon, cheese, etc,
4-5 shallots, depending on size
1 Tablespoon olive oil
1-2 Tablespoons balsamic vinegar
Preheat oven to 425F. Line a baking sheet with parchment paper or foil and set aside.
Place potato in between two skewers or chopsticks and make even cuts into the potato without cutting through the bottom.
Place potatoes in a large bowl. Add oil, salt and pepper and toss together to coat.
Arrange potatoes in an even layer on the baking sheet, cut side up. Bake for about 45 -55 minutes or until potatoes are tender in the inside and crisp on the outside.
While potatoes are baking, make the caramelized shallots.
Cut each shallot in half, then cut into thin slices. Heat oil in a pan. Add shallots and cook until browned and caramelized, about 15-20 minutes. Add balsamic vinegar and continue to cook for a few minutes.
When potatoes are done, remove from oven and top with optional cheese and caramelized shallots. Return to the oven for a few minutes for the shallots to warm and the cheese to melt.
To serve: Place on a serving platter and top with optional herbs or toppings.