Mini Hasselback Potatoes
These fun bite-sized mini hasselback potatoes are a bit of work to make but they are so worth it! They’re crispy and golden on the outside, soft and fluffy on the inside, just how potatoes should be, and the sauce truly adds the perfect fusion of zesty, tangy, and savory. So, so, so good!
PREP TIME: 35 MINS COOK TIME: 1 HRS, 10 MINS TOTAL TIME: 1 HRS, 45 MINS
Ingredients
Potatoes
- 3 pounds baby potatoes
- 1/3 cup olive oil
- 2 teaspoons salt
- 1 teaspoon pepper
Sauce
- 1 cup sour cream
- 1/3 cup mayonnaise
- 2 tablespoons chives, thinly sliced, plus more for serving
- 2 teaspoons onion powder
- 2 teaspoons Worcestershire sauce
- 1 teaspoons lemon juice
- 1 clove garlic, minced
- 1/2 teaspoons salt
- 1/2 teaspoon pepper
Garlic oil
- 3 tablespoons olive oil
- 2 cloves garlic, minced
Instructions
Set your oven racks on the lower third of your oven and preheat to 475°F.
Place a potato between two chopsticks or wooden spoons and slice 1/8 inch slices crosswise along the potato, stopping at the chopsticks. Repeat with remaining potatoes.
Drizzle potatoes with oil, salt, pepper, making sure to work some of the oil into the slits.
Place potatoes cut side up on parchment paper lined baking sheet, about an inch apart from each other. Cover tightly with aluminum foil and bake for 20-25 minutes.
Uncover and bake for another 40-45 minutes, or until tops are golden and crisp.
While the potatoes finish baking, in a medium bowl, combine the sauce ingredients. Taste and adjust with salt and pepper if needed.
Spread the sauce on a serving platter and place potatoes on the sauce cut side up.
Make the garlic oil by mixing olive oil and garlic together in a small sauce dish. Brush garlic oil over potatoes. Garnish with chives.
Enjoy!
