Mini Hassleback Potatoes are a bite-size version of the classic crisp, buttery sliced potatoes. Served with dill dip for a tasty appetizer.
Ingredients
For the Potatoes
- 24 ounces mini potatoes
- 2 Tablespoons extra-virgin olive oil
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- fresh parsley chopped
For the Dill Dip
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 lemon juiced
- 3 Tablespoons fresh dill chopped
- ¼ teaspoon salt or to taste
- ¼ black pepper
Instructions
- Preheat the oven to 400℉. Grease a baking sheet with nonstick cooking spray and set aside.
- On a cutting board, slice potatoes width-wise about every ⅛ inch. Only cut about ⅔ of the way through the potato - do not cut all the way through.
- In a medium-size bowl, stir to combine the olive oil, salt, and pepper. Toss the potatoes in the seasoned oil and place on the baking sheet, making sure no potatoes are touching.
- Place the potatoes on the baking sheet and roast for 35-45 minutes.
- As the potatoes roast, mix together all of the dip ingredients in a small bowl.
- Remove the potatoes from the oven and allow them to cool on the baking sheet for 5 minutes before serving along with the dip.
Notes
If potatoes aren’t level, use a sharp knife to slice a bit off to level the bottom of the potato.
Instead of tossing the potatoes in the seasoned oil, you can opt to brush them with the oil mixture, using the brush to work the oil into the thin slices of the potatoes.
Nutrition
Calories: 353kcal | Carbohydrates: 34g | Protein: 5g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 23mg | Sodium: 545mg | Potassium: 797mg | Fiber: 5g | Sugar: 3g | Vitamin A: 222IU | Vitamin C: 48mg | Calcium: 59mg | Iron: 2mg
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