Dairy-Free Mini Hasselback Potatoes
Prep time
Cook time
Total time
Recipe type: Side
Cuisine: American
Serves: 8 to 12 servings
  • 1 (3-pound) bag small yellow or tri-color potatoes (like these)
  • 6 tablespoons olive oil
  • 10 sprigs thyme, stems removed
  • 6 sprigs parsley, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • Dairy-free sour cream, for serving (optional; see Tips above)
  • Cooked chopped bacon or vegan bacon, for serving (optional)
  • Green onion slices, for serving (optional)
  1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
  2. Lay a wooden spoon flat on a solid surface and place one potato in the spoon. Using a paring knife, slice ⅛-inch thick slices along length of each potato one at a time. The spoon lip will keep you from cutting all the way through.
  3. Put the potatoes in a large bowl. Add the olive oil, thyme, parsley, garlic, salt, and pepper, and toss to evenly coat.
  4. Place the potatoes on your prepared baking sheet, cut sides down.
  5. Bake the potatoes for 10 minutes. Flip the potatoes and bake for 10 minutes more, or until soft.
  6. Serve with dairy-free sour cream, bacon, and/or green onion, if desired.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-mini-hasselback-potatoes