These Mini Hasselback Potatoes are the perfect savory, salty, bite-sized appetizer to serve for the Big Game. They are super crispy on the outside and tender and creamy on the inside. I paired them with a flavorful, fresh and creamy Garlic and Herb Vegan Aioli that makes them extra addictive.
Why Mini Hasselback Potatoes?
First of all, the question should be why NOT mini hasselback potatoes? Really though, the hasselback method makes them extra flavorful and crispy throughout. All the oil and seasoning gets into the crevices making every millimeter of these potatoes beyond amazing.
And the Creamer potatoes work well for a bite-sized servable appetizer for game day. No fumbling around either because they’re easy to prepare – no washing or peeling required – and they cook much faster than larger sized potatoes. It is a crowd-pleasing vegetable appetizer you can make in a snap.
Mini hasselback potatoes are also adorable and impressive. I promise you they will get devoured quickly just like my crispy smashed potatoes!
All about the Creamer potatoes
When it comes to the Super Bowl, half the fun (or if you are me all the fun) is the food! You can earn MVP status on game day by serving this appetizer featuring Creamer potatoes from The Little Potato Company, a family-owned company. These potatoes are a game changer when it comes to versatility and can be cooked in a variety of ways including smashed, roasted or grilled. Because they are all about the same size they cook to the same “doneness.” They have a naturally buttery taste and velvety texture that will keep everyone going back for more. The Little Potato Company bagged Creamer potatoes are available in 1.5lb. and 3lb sizes and can be found in the produce section at grocery stores. For this recipe, you can use either the Terrific Trio or Dynamic Duo bagged potatoes.
Visit www.littlepotatoes.com/gameday for more recipe ideas and to find a store near you.
Looking for more delicious vegan and gluten-free game day recipes?
With the Super Bowl, appetizers usually become the main course. The crowd I watch with grazes on them the whole game practically... until dessert time. Here are some additional ideas for nutritious game day starters (ALL dairy-free, egg-free, gluten-free, soy-free and peanut-free).
- Vegan Nacho Cheese Sauce (would also work well served with these Mini Hasselback Potatoes)
- My Favorite Guacamole
- The Best. Hummus. Ever!
- Creamy Vegan Black Bean Dip
- Crispy Smashed Potatoes
- Crispy Socca with Avocado Mash
- Actually Crispy Oven-Baked Sweet Potato Fries
If there is still room after those heavy starters, here are my top picks for entrees:
- Three Bean Chili
- Vegan Pumpkin Chili
- My Favorite Homemade Veggie Burgers
And if you are doing burritos, tacos or wraps, definitely serve with this sauce: Creamy Dairy-Free Cilantro Jalapeno Lime Sauce.
Still room for dessert? These game day desserts are great for serving to crowds:
- Protein-Packed Chocolate Chip Cookie Bars
- Classic Chocolate Chunk Cookies
- Ooey Gooey Protein Brownies
- No-Bake Brown Rice Crispy Treats with Dark Chocolate Shell and Flaked Sea Salt
Now, let’s get to making this addictive Mini Hasselback Potatoes with Herby Vegan Aioli recipe! They are vegan, dairy-free, grain-free, soy-free, nut-free and gluten-free which makes it wonderful for serving to anyone with food allergies or food sensitivities.
When you make this recipe, snap a pic and use the hashtag #eatingbyelaine on INSTAGRAM to be featured in my stories.
Mini Hasselback Potatoes with Garlic and Herb Vegan Aioli
- Total Time: 1 hour 10 minutes
- Yield: 6 1x
Description
These Mini Hasselback Potatoes are the perfect savory and salty bite-sized appetizer to serve for game day. They are ultra-crispy on the outside and tender and creamy on the inside. I paired them with a flavorful, fresh and creamy Garlic and Herb Vegan Aioli that makes them extra addictive.
Ingredients
Roasted Hasselback Potatoes
- 1.5 pounds The Little Potato Company Terrific Trio / Dynamic Duo bagged potatoes
- 2 tablespoons extra virgin olive oil
- ¾ teaspoon fine salt
- ¼ teaspoon ground black pepper
Herby Vegan Aioli
- ⅓ cup vegan, soy-free mayo
- ⅓ cup extra virgin olive oil
- 1.5 tablespoons fresh lemon or lime juice
- 1 large garlic clove
- ½ teaspoon fine salt
- ¼ teaspoon ground black pepper
- ½ cup fresh Italian flat leaf parsley, large stems removed
- ½ cup fresh cilantro, large stems removed
Instructions
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Preheat oven to 425 degrees Fahrenheit.
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Use a paring knife to make a very tiny slice along one long side of each potato so that they will not roll around. Position the cut side down and then position the ends of two chopsticks along the long sides of the potato (this helps stop your knife from going all the way through as you want to stop each crosswise cut about ¼-inch from the bottom of the potato). Next, use your paring knife to make tiny slices about ⅛-inch apart in each potato (crosswise).*
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Toss the cut potatoes in a mixing bowl with olive oil, salt and pepper. Ensure all potatoes are well coated and seasoned. Arrange the potatoes in a single layer on a bare baking sheet with the cut side up (the initial thinly sliced out flat side will be against the pan so that the potatoes don’t roll around).
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Place the baking sheet in the oven on the middle rack and bake until tender on the inside and golden brown and crispy on the outside, about 50-55 minutes.
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While the potatoes roast, prepare the aioli. Add mayo, oil, lemon or lime juice, garlic, salt and pepper to a mini food processor and puree until smooth and creamy. Add the herbs and pulse until well incorporated.
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Serve potatoes hot alongside the aioli as a dip.
Notes
*As mentioned, to help ensure I didn’t cut all the way through I placed two chopsticks along the long side of each potato. I positioned the ends of the chopsticks touching the potato and that stopped the knife from going all the way through. This way, you don’t have to worry how deep your cuts go and they will be even.
- Prep Time: 15
- Cook Time: 55
- Category: Appetizer
- Method: Roasted
- Cuisine: American
This post is sponsored by The Little Potato Company. All opinions are my own.
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