Mini Hasselback Roasted Potatoes with Avocado Lime Cilantro Sauce

Tasty little potato morsels— buttery and soft on the inside with crunchy, crisp edges, paired with an avocado lime dressing and a tahini garlic sauce. Always a popular side or appetizer! Vegan and gluten-free.

So these potatoes somehow became my most popular Instagram post of this year, and I figured I’d better post the recipe up on the blog before the end of 2018! Here are the crispy spuds in all their glory.

What are hasselback potatoes?

Hasselback potatoes are essentially just baked potatoes, but sliced with thin vertical cuts, almost down to the bottom. The result is wondrous: each potato has the crispy, golden edges of potato fries, but also an interior as soft and creamy as starchy mashed potatoes.

These potatoes are delicious with just salt and pepper, but for a more interesting flavor combination I drizzled on a tangy lime cilantro sauce and a creamy tahini sauce, with a hemp parmesan topping for additional umami (recipes all included below!).

Bring these as a side-dish or appetizer to your next gathering or potluck: they’re gluten-free and vegan and nut-free, as well.

How to make Mini Hasselback Roasted Potatoes:

Prepare potatoes.

Preheat oven to 425F (220C). Using a sharp knife, cut mini potatoes hasselback style (make thin, deep slices an ⅛ inch apart, stopping before you get to the bottom). I like to lay a pair of chopsticks on either side of the base of the potato to prevent the knife from cutting all the way through.

Bake in the oven.

Arrange on a baking sheet lined with parchment paper and drizzle on half of the olive oil. Toss with salt and pepper to coat (season generously!), and bake for 25 minutes. Remove from the oven and drizzle the fanned-out slices with remaining olive oil and fresh or dried herbs and roast for another 25-30 minutes until tender and golden brown.

prep sauces.

For the creamy tahini sauce, whisk all ingredients in a small bowl until combined, adding as much water as needed to achieve desired consistency. For the green sauce, combine all ingredients in a food processor or blender and blend until smooth.

Serve!

You can drizzle the sauces on top or served as a dip on the side. Garnish with hemp parmesan* and additional chopped cilantro.

Notes for making Mini Roasted Hasselback Potatoes:

• For the crispiest edges, be sure to remove the potatoes when they’re halfway done and brush with additional olive oil. It’s also a good time to sprinkle some fresh chopped herbs on top, as the slices will have fanned out in the oven.
• Top with my easy hemp parmesan! Recipe here. It adds a wonderful smoky cheesiness to the dish.

If you made this recipe let me know how you liked it by leaving a comment and a rating below. Or tag me on Instagram @hannah__chia, I love seeing your re-creations!

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