Name: Mini Hasselback Roasted Potatoes with Avocado Lime Cilantro Sauce
Ingredients: 1 ½ lbs mini gold or fingerling potatoes; 2 tbsp olive oil; sea salt; fresh chopped or dried rosemary/thyme/parsley/garlic powder (optional); ⅓ cup (85g) tahini; ½ tsp garlic powder; 3 tbsp lemon or lime juice; ½ tsp ground cumin; 4-5 tbsp water; ½ tsp salt; 1 small bunch cilantro (sub basil or parsley), with some reserved for garnish; 3 cloves garlic; half a jalapeño pepper (for heat); 3 tbsp lime juice; ½ the flesh of a medium avocado (sub 1 tbsp olive oil); 2 tbsp water; ½ tsp each salt and pepper

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.

Author: Hannah

Ingredients

Scale

Potatoes

1 ½ lbs mini gold or fingerling potatoes
2 tbsp olive oil
sea salt
fresh chopped or dried rosemary/thyme/parsley/garlic powder (optional)

Tahini Garlic Sauce

⅓ cup (85g) tahini
½ tsp garlic powder
3 tbsp lemon or lime juice
½ tsp ground cumin
4–5 tbsp water
½ tsp salt

Avocado Cilantro Sauce

1 small bunch cilantro (sub basil or parsley), with some reserved for garnish
3 cloves garlic
half a jalapeño pepper (for heat)
3 tbsp lime juice
½ the flesh of a medium avocado (sub 1 tbsp olive oil)
2 tbsp water
½ tsp each salt and pepper

Instructions

Preheat oven to 425F (220C). Using a sharp knife, cut mini potatoes hasselback style (make thin, deep slices an 1/8 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.
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.
In the meantime, prep sauces. For tahini sauce, whisk all ingredients in a small bowl until combined, adding as much water as needed to achieve desired consistency. For green sauce, combine all ingredients in a food processor/blender and blend until smooth.
Serve immediately, with the sauces either drizzled on top or served as a dip on the side. Garnish with hemp parmesan and additional chopped cilantro.

Notes

You can use regular-sized gold or russet potatoes; just adjust the baking time for longer.
Find my easy hemp parmesan recipe here! It adds a wonderful smoky cheesiness to the dish.

Find it online: https://theplantbasedwok.com/mini-hasselback-roasted-potatoes/