I can’t believe you are looking at my blog on Christmas Eve. You must be at work. You are, aren’t you? What job makes you work on Christmas Eve? That’s some bullsh*t right there. I’m guessing you don’t work at that one oil and gas company that gives every single one of their employees $100,000 bonus. I bet they don’t make their employees work on the eve of Christmas. Or maybe they do. That’s how they earned their bonus. I don’t know. But what I do know is that I slightly want to work for that company.

Who am I kidding, I love my job! I’m about to slide $5 into my own pocket for a special Christmas bonus! Winning!

Well since you are at work, I wanted to give you a present. In the form of an incredibly delicious recipe! The next four recipes on the blog are all New Year’s Eve snacks that you absolutely MUST try. This one is probably my favorite. No wait, it’s DEFINITELY my favorite. These are soft but crispy and spicy but not too spicy. And you could load them up with whatever else felt right. Here’s a couple more ideas to make these hasselback potatoes super special:

  1. goat cheese and honey
  2. sriracha, avocado and green onions
  3. olive oil, rosemary and roasted garlic
  4. salsa, guacamole, and green onions
  5. cheddar cheese, chorizo and avocado

Boom. You never need any other ideas for snacks. Ever again. Until Tuesday, when I post another recipe.

I think I’m still denying the fact that it’s Christmas Eve. So much cooking to do, so much cleaning to do. So you know what I’m doing instead? Going to the gym, getting gas, going to Walgreens. Really anything except facing the fact that family is coming into town and I need to get cooking. Like now. I’m making a ham, a pork butt on the smoker, mushroom & brussels sprouts gratin, roasted potatoes, and flourless chocolate cake topped with salted caramel and raspberries. How I’m going to cook all these things and have them all be warm when serving, I really have no idea. This sh*t stresses me out. But that’s what the holidays are for, right? Amirightoramiright? Happy holidays!

Loaded Hasselback Potatoes

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New Year’s Eve Fingerling Hasselback Loaded Potato Bites

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5 from 4 reviews

  • Yield: 6-7 1x




  1. Preheat oven to 400 degrees F. Line a baking sheet with a silpat or foil.
  2. These potatoes are super easy. The only time consuming part is the cutting of the potatoes, but it’s totally worth the time! Cut a small slice in the bottom of each potato so they don’t roll when slicing. Then place each potato between two chop sticks then slice thin, even slices throughout each potato. The closer each slice, the better. Use a brush to brush each potato with melted ghee, make sure it seeps into all the crevices of each slice. Repeat with all potatoes then liberally salt each potato.
  3. Place in oven and bake for 45-50 minutes or until potatoes are crispy on the outside.
  4. When there is about 15 minutes left to cook, place bacon in a saute pan over medium heat and cook on both sides until crispy. Set aside on a paper towel then mince into small pieces.
  5. Once potatoes are done cooking, drizzle chipotle mayo on each potato along with bacon, onion and cilantro! Serve immediately!

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PaleOMG Loaded Hasselback Potatoes


More Fingerfood!

Sweet Potato Snackers

Sweet Potato Snackers

Baby Pizza Bites

Baby Pizza Bites

Get a ton more ideas for New Year’s Eve finger food here!


Ring in the New Year Serving in Style!


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  1. Thomas says:

    My wife made this dish several months ago, it’s awesome. I give it 5 stars .

  2. Chris L says:

    I need these ASAP!!

  3. Peter Lawrence says:

    Just showed this too my wife and guess what she is making tonight!

  4. David says:

    These look delicous, Juli!

  5. Reagan says:

    Do you reply to NYE recipes that are two years old? Here’s hoping! If I were to make these with the olive oil/rosemary/roasted garlic you suggest, when and how would I add those toppings? Cook the potatoes with the toppings and let it cook or roast the garlic first then add somehow? Thanks for any help and hope you’re feeling better after Tulum!

    1. juli says:

      haha since that’s not my recipe and i haven’t made it that way, i can’t say for sure. i probably wouldn’t add the garlic and rosemary until the last 15 minutes or so

  6. Reagan says:

    Thank you!