Mini Hasselback Potatoes are Little Slices of Side Dish Heaven

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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!

Dairy-Free Mini Hasselback Potatoes Recipe - also plant-based, gluten-free, optionally vegan, and allergy-friendly! Impressive, delicious, easy side dish or small plate.

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 Mini Hasselback Potatoes Recipe - also plant-based, gluten-free, optionally vegan, and allergy-friendly! Impressive, delicious, easy side dish or small plate.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.

Dairy-Free Mini Hasselback Potatoes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side
Cuisine: American
Serves: 8 to 12 servings
Ingredients
  • 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)
Instructions
  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.

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About Author

This recipe was shared with Go Dairy Free by another recipe creator. We have not tested this recipe in our kitchens unless otherwise noted.

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