clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mini Hasselback Potatoes

Mini Hasselback Potatoes with Garlic and Herb Vegan Aioli

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine Gordon
  • Total Time: 1 hour 10 minutes
  • Yield: 6 1x


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.


Units Scale

Roasted Hasselback Potatoes

  • 1.5 pounds The Little Potato Company Terrific Trio / Dynamic Duo bagged potatoes
  • 2 tablespoons extra virgin olive oil
  • 3/4 teaspoon fine salt
  • 1/4 teaspoon ground black pepper

Herby Vegan Aioli

  • 1/3 cup vegan, soy-free mayo
  • 1/3 cup extra virgin olive oil
  • 1.5 tablespoons fresh lemon or lime juice
  • 1 large garlic clove
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup fresh Italian flat leaf parsley, large stems removed
  • 1/2 cup fresh cilantro, large stems removed


  1. Preheat oven to 425 degrees Fahrenheit.

  2. 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 1/4-inch from the bottom of the potato).  Next, use your paring knife to make tiny slices about 1/8-inch apart in each potato (crosswise).*

  3. 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).

  4. 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.

  5. 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.

  6. Serve potatoes hot alongside the aioli as a dip.


*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