mini hasselback potatoes

These Mini Hasselback Potatoes are the perfect savory and salty bite-sized appetizer to serve for game day.  They are ultra-crispy on the outside and tender and creamy on the inside.  I paired them with a flavorful, fresh and creamy Garlic and Herb Vegan Aioli that makes them extra addictive.

Mini Hasselback Potatoes with Garlic and Herb Vegan Aioli

potatoes

extra virgin olive oil

salt

black pepper

vegan, soy-free mayo

lemon

garlic clove

Italian flat leaf parsley, large stems removed

cilantro,

Use a paring knife to make a very tiny slice along one long side of each potato so that they will not roll around.  Position the cut side down and then position the ends of two chopsticks along the long sides of the potato (this helps stop your knife from going all the way through as you want to stop each crosswise cut about 1/4-inch from the bottom of the potato).  Next, use your paring knife to make tiny slices about 1/8-inch apart in each potato (crosswise).*

Toss the cut potatoes in a mixing bowl with olive oil, salt and pepper.  Ensure all potatoes are well coated and seasoned. Arrange the potatoes in a single layer on a bare baking sheet with the cut side up (the initial thinly sliced out flat side will be against the pan so that the potatoes don’t roll around).

Place the baking sheet in the oven on the middle rack and bake until tender on the inside and golden brown and crispy on the outside, about 50-55 minutes.

While the potatoes roast, prepare the aioli.  Add mayo, oil, lemon or lime juice, garlic, salt and pepper to a mini food processor and puree until smooth and creamy.  Add the herbs and pulse until well incorporated.

Serve potatoes hot alongside the aioli as a dip.

These Mini Hasselback Potatoes with Creamy Dill Dip are the perfect appetizer recipe, dunkable and delicious! Gluten free, vegetarian, and perfect for the holidays.

Mini Hasselback Potatoes with Creamy Dill Dip

1.5 lbs. miniature golden or fingerling potatoes

olive oil

kosher salt (to taste)

black pepper (to taste)

dill

green onions

juice and zest of one lemon

sour cream

mayonnaise

Preheat oven to 425 degrees F.

Using a sharp knife, cut slits into the potatoes that are approximately 1/8 of an inch apart and do not cut all the way through (you can use chopsticks or something similar to brace each side of the potato and stop your knife from going through).

Place cut potatoes in a bowl. Mix with the olive oil (2 tablespoons) and plenty of salt and pepper.

Place cut side up onto a parchment covered rimmed baking sheet.

Roast for approximately 60 minutes, or until potatoes are tender and golden brown on the outside.

Meanwhile, add dill (2 tablespoons), scallions (4), kosher salt and pepper to taste, lemon zest, and lemon juice to a food processor and pulse until finely chopped. Add the sour cream and mayonnaise and pulse until combined. (alternatively, you can just chop the dill and onions finely and mix everything in a bowl)

Serve the potatoes warm with the dip.

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Mini Hasselback Potatoes with Garli...

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