Potatoes are a staple in our household. Yukon gold or other creamy yellows are my potatoes of choice. And whenever I can get my hands on good baby potatoes, I buy a bag a week. We usually make roasted wedge fries, but I think these mini hasselback potatoes might jump into our rotation. They’re a perfect special side for the holidays, small plate for tapas nights, or simply for a meat and potatoes dinner. This recipe makes an impressive dish that’s surprisingly easy!
Mini Hasselback Potatoes are Little Slices of Side Dish Heaven
We like these little hasselbacks as is, but you can load them up with other flavors, if desired. Beyond bacon and green onions, some dairy-free topping ideas include:
- Dairy-Free Sour Cream – Some top rated store-bought options include Follow Your Heart, Kite Hill, Tofutti, and Wayfare. Fore homemade, we like Cashew Sour Cream and Tofu Sour Cream.
- Saucy Dips – We recently tried Fresh Cravings French Onion Dip and it would be AMAZING on these. Bitchin’ Sauce, Wayfare Cheese Sauce, and my homemade Dairy-Free Cheese Sauce would also be delicious on casual nights.
- Parmesan Alternative – I would actually sprinkle some on after you flip the potatoes, for the last 10 minutes of baking. You could go with a shredded version, like Follow Your Heart or Violife (both are well liked). Or do homemade Parmesan Sprinkles, which are quite flavorful.
This recipe with photo for mini hasselback potatoes was shared with us by The Little Potato Company. However, we have adapted the recipe ever so slightly.
Special Diet Notes: Dairy-Free Mini Hasselback Potatoes
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, optionally nut-free, peanut-free, optionally soy-free, optionally vegan, plant-based, and optionally vegetarian.
- 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)
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- 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.
- Put the potatoes in a large bowl. Add the olive oil, thyme, parsley, garlic, salt, and pepper, and toss to evenly coat.
- Place the potatoes on your prepared baking sheet, cut sides down.
- Bake the potatoes for 10 minutes. Flip the potatoes and bake for 10 minutes more, or until soft.
- Serve with dairy-free sour cream, bacon, and/or green onion, if desired.