These look so much harder and fancier to make than they actually are. With a little help from a wooden skewer, you’ll be a pro at corkscrew cuts in no time. These elegant little appetizers will look great on any Thanksgiving spread.
Equipment
- Wooden skewers
- Parchment paper
- Baking sheet
- Small plate
- 16 Little Potatoes
- 2 Tbsp olive oil
- 2 tsp celery salt, divided
- 2 tsp dried parsley
- 1 tsp ground sage
- 1 tsp dried thyme
- 1 tsp white pepper
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Instructions
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Step 1
Preheat oven to 400 °F.
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Step 2
Carefully skewer a potato, then lay it flat on a cutting board. Using the skewer to stop the knife from cutting all the way through, cut in a slight diagonal around the potato to make them spiral cut. Rotate the potato, not the knife.
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Step 3
Carefully remove the potato and place on a parchment-lined baking sheet. Repeat for the remaining potatoes. Drizzle with oil, making sure they’re well coated.
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Step 4
On a plate, combine celery salt, parsley, sage, thyme, and half the pepper. Rotate each potato in the spice mixture until evenly coated. Return them to the baking sheet.
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Step 5
Bake in oven for 10 minutes. Remove from oven and rotate the skewers. Bake for an additional 10 minutes. Repeat the rotation and bake for another 10 minutes. Remove and serve.
