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Baby Fingerling Hasselback Potatoes with Curry Aioli and Parmesan

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4


  • 2 pounds baby fingerling potatoes I used a tri-color blend
  • 2 tablespoons olive oil
  • fine sea salt
  • 1 cup mayo
  • 2 tablespoons hot curry powder more or less to taste
  • 1/2 teaspoon turmeric
  • kosher salt and black pepper
  • 1/2 cup shredded parmesan cheese
  • 1 tablespoon chopped fresh parsley garnish


  • Preheat your oven to 400 degrees F and line a large rimmed baking sheet with foil.
  • Rinse and dry your potatoes and cut slits across each potato 3/4 of the way down, making sure not to slice all the way so that the potatoes stay in tact.
  • Place the potatoes on the prepared baking sheet, drizzle with olive oil and sprinkle with fine sea salt.
  • Roast the potatoes for 25-30 minutes or until tender.
  • While the potatoes are roasting, prepare your curry aioli. To a small bowl, whisk together the mayo, curry powder, turmeric, and salt and black pepper to taste. Set aside or cover and refrigerate for later use.
  • Once the potatoes have roasted, remove from oven and sprinkle on the parmesan cheese. Place them back in the oven and bake until the cheese has melted, about 3-4 minutes. Remove from heat.
  • Drizzle with the curry aioli or serve it on the side and sprinkle with fresh parsley.
  • Serve immediately and enjoy!