Mini Hasselback Potatoes

Name: Mini Hassleback Potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 24 ounces mini potatoes; 2 Tablespoons extra-virgin olive oil; ½ teaspoon salt (or to taste); ¼ teaspoon black pepper; fresh parsley (chopped); ½ cup sour cream; ¼ cup mayonnaise; 1 lemon (juiced); 3 Tablespoons fresh dill (chopped); ¼ teaspoon salt (or to taste); ¼ black pepper

ByJaclyn Shimmel On01/06/202501/06/2025

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These mini hasselback potatoes are perfectly seasoned with salty, crispy edges and buttery, soft insides, making them an impressive side dish or adorable appetizer. Serve them with a homemade dill dip and watch how quickly they disappear off the tray!

Mini Hassleback Potatoes (small potatoes with slits cut across width-wise) served with creamy dill dip.

Mini hasselback potatoes are a cuter version of the original and just as crispy as air fryer roasted potatoes. You may have seen the larger potatoes sliced thin crosswise to make little slits in the top. This allows for any seasoning or topping to get into the crevices but also for a more crispy crunch because more surface area comes into contact with the heat.

Well, these baby hasselback potatoes have the same little slits, only the potatoes are smaller, so they’re perfect for snacking!

I’m going to show you how to make a homemade dill sauce for dipping. The salty, crispy edges and tender insides are irresistible on their own, but even more so when scooping up a dip!

Small hassleback potato being dipping in creamy dill dip.

I make these appetizers for parties, holidays, and all sorts of gatherings. With just 10 minutes of prep time, they’re a simple way to impress your guests!

Why you’ll love this recipe

Everyone loves mini finger foods!
The seasoning is just a simple salt and pepper, but it’s SO good.
Crispy edges and buttery, tender insides every time.
The dill dip is my favorite, but you can use any sauce you want.

Ingredients for Mini Hasselback Potatoes

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Two image collage of ingredients for hassleback mini potatoes and for dill lemon juice dip.

Mini potatoes – We used mini gold potatoes but you can use your favorite variety. Scrub them well and let them air dry before beginning.
Olive oil – Helps the seasoning to stick but also helps the skin and outer edges to crisp up.
Seasoning – Salt, pepper, and freshly chopped parsley for garnish.
Sour cream – Full-fat sour cream will give you the thickest dip; however, low fat sour cream works too.
Mayonnaise – Adds creaminess .
Lemon juice – Freshly squeezed please! You’ll love the zesty zing of the citrus with the dill.
Dill – Chopped fresh dill makes all the difference. Dried dill can be used in a pinch.
Salt and pepper – To taste.

How to Make Baby Hasselback Potatoes

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Step 1: One by one, on a cutting board, use a sharp knife to cut the potato width-wise, about 2/3 of the way down, 1/8 inch apart.

Two image collage of mini potatoes being sliced across several times width wise, about 2/3 of the way through, on a cutting board.

Pro Tip:

If potatoes aren’t level, use a sharp knife to slice a bit off to level the bottom of the potato. This will help prevent them from rolling around.

Step 2: In a medium bowl, combine the olive oil, salt, and pepper. Toss the potatoes in the mixture and then place them on the baking sheet, spacing them apart so that no potatoes are touching. Brush with any of the remaining oil mixture, trying to work the oil into the thin slices of the potatoes.

Mini potatoes on sheet pan sliced across width wise and seasoned with salt and pepper.

Step 3: Bake in a preheated 400-degree oven for 35–45 minutes.

Seasoned hassleback mini potatoes baked on sheetpan.

Step 4: While the hasselback mini potatoes are doing their thing, whip up the dip. Combine all of the ingredients in a small bowl and stir.

2 Image collage of dip ingredients in bowl and of the creamy dip after being stirred together.

Step 5: Once the potatoes are done, allow them to cool for 5 minutes before serving. Enjoy!

Mini Hassleback Potatoes on a plate with a bowl of homemade dill dip garnished with fresh herbs.

Storage

Refrigerator: Keep them stored in an airtight container in the fridge for up to 3 days. They’re too good to have much leftover, so you may not need to worry about this at all.

How to Reheat: To redeem some of the crispy texture, it’s best to reheat in the oven or the air fryer.

Recipe Tips

Use a sharp knife. Getting thin slices is much easier that way.
Turn this into a mini hasselback potatoes air fryer recipe! This is especially great if you only want to make a smaller batch.
Double or triple the recipe as needed. As long as you have enough baby potatoes and an extra sheet pan, you can make more.
To avoid cutting right through to the bottom of the potatoes, stick a toothpick into both ends of the potato where they meet in the middle. Stop your knife once you get to the toothpick.
Fresh herbs, both the parsley and the dill, make all the difference to the flavor of these yummy taters.

Crispy mini hassleback baked potatoes sliced thin crosswise to make little slits in the top.

Serving Suggestions

When thinking about what to make with mini potatoes, you’re going to want to decide if you’re serving them as an appetizer or as a side dish.

If serving them as a finger food, think about all the other appetizers to make along with them. Fried Pickle Spears, Spinach Artichoke Crescent Rolls, and Coca Cola Meatballs are some great options. Then, decide on the dips! Dill is just one option, you could use ranch, blue cheese, honey mustard, or even ketchup or BBQ sauce.

As part of a main meal, replace your traditional potato side dish with these mini hasselback potatoes drizzled or tossed with the creamy dill dip. The tasty potatoes would pair well with slow cooker BBQ brisket, Lipton onion soup mix meatloaf, steak bites, or homemade chili dogs.

Additions and variations

Swap the oil for melted butter. It’s a bit heavier, but it’ll deliver an extra buttery flavor. Add garlic powder or minced garlic cloves to the butter mixture for a tasty garlic butter.
Add different seasoning. Flaky sea salt, paprika, garlic powder, thyme, chives, rosemary, and even parmesan cheese are all great options.
Use any small potatoes. New potatoes, baby potatoes, fingerling potatoes, small red potatoes, etc… Depending on how small your potatoes are, you may need to reduce the bake time.
Substitute Greek yogurt for sour cream for a lighter version of the creamy dip.
Sprinkle the tops with grated cheddar cheese and bake potatoes until melty cheese covers the top of each potato.
Try my Cream Cheese Dill Dip next time!