Mini Parmesan Rosemary Hasselback Potatoes with Onion Chive Dip
the start my sophisticated small bites series!
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This past week has been a good one. As I mentioned last week, I was really struggling after getting back from Japan. The time change was getting to me, I got sick, I fell behind at work, and I was starting to really come down hard on myself.
I got the amazing opportunity last Thursday to attend a Friendsgiving at Chrissy Teigen and John Legend’s house (what!), and it was such a surreal evening. I had to take a moment to acknowledge how wild it was that I ended up there, and it made me appreciate how far I’ve come in my career, even if I feel like I’m not feeling so hot about everything at the moment.
I also spent the weekend seeing a lot of friends and socializing, and I always feel soo much better about everything when I spend time around people I’m close with. I’ve felt much better ever since the weekend, and even though I’m still behind on all the work I want to be doing, I’m just feeling more optimistic about everything in general.
THINGS I’M LOVING!
I finally caved and bought a Beauty Blender and ugh do I wish I’d purchased earlier. I use an Ilia foundation, and I love how light it is, but sometimes I feel like it sits on my face too much/is a little too dewy. The Beauty Blender blends it in so well! I’m sure many of you already have one, but I feel like it is worth the hype for sure.
I made a Brown Butter Upside Down Pear Cake with Maple Rosemary Caramel this week, and I thought it best I finally use a cake pan this time instead of a springform pan! I bought this Caraway Round Cake Pan (it comes in many colors), and I’m pleased to say it worked very well and my cake did not stick in the slightest!
I have just begun paying attention to socks, which is random I know, but I’ve always stuck to my Costco K.Bell socks and have not deviated. However, it was time for a change, and I got these Hue Mini Crew Socks! They’re super comfortable and a good change from my no-show socks.
This recipe is kicking off a new series I’m doing for the holidays called "Sophisticated Small Bites” where I’m taking finger foods and making them feel a little bit fancy. When I think of what I mean by sophisticated food, I think of creativity and playfulness, adding something a little unexpected
These mini potatoes baked with Parmesan and rosemary are cut with the hasselback technique, which is what sets them apart. They end up crispy, delicious, and fun to eat, and they’re accompanied by a onion and chive yogurt dip that you can either add a dollop on top or just dip right in.
If you love dip and know you’ll want extra, I recommend doubling the recipe!
Mini Hasselback Rosemary Parmesan Potatoes with Onion Chive Dip
Ingredients (serves 2-4)
1.5 lbs gold potatoes
4 cloves minced garlic
⅓ cup grated Parmesan cheese
1 ½ tbsp rosemary, roughly chopped
¼ cup olive oil
1 tbsp olive oil
1/2 medium yellow onion, sliced
1 cup Greek yogurt
2 tbsp chopped chives
Drizzle of olive oil
Pinch of salt and pepper
1. Preheat oven to 400 F. Cut 2/3 of the way into each potato crosswise about 1/4” apart. I used two chopsticks along the sides of each to prevent cutting all the way through.
2. In a small bowl, mix together garlic, Parmesan cheese, rosemary, and olive oil.
3. Add the potatoes to a parchment paper lined baking sheet, and brush each potato with the oil and cheese mixture, and season with salt.
4. Transfer to the oven, and bake for 20 minutes. Baste the potatoes and put them back in the oven. Bake for another 20-25 minutes until crispy and golden.
5. While potatoes are cooking, prepare the onion dipping sauce. Heat up 1 tbsp oil in a large skillet on medium heat. Add the onions, season with salt, and cook for 15 to 20 minutes or until they’re browned and cooked down. If the onions are drying out, add a splash of water while they’re cooking.
6. When the onions are finished, add them to a small bowl along with Greek yogurt, chives, a pinch of salt and pepper, and drizzle of olive oil. Mix together.
7. When the potatoes are ready, serve them with a dollop of the onion dip on top, or dip the potatoes directly into the sauce!