These baby hasselback potatoes are a tasty side dish, appetizer or party food! The little baked sliced Swedish potatoes get beautifully crispy in the oven. I’ve served them in a harissa-spiced tomato sauce. Vegan, gluten-free.
Baby Hasselback Potatoes
You’ve probably heard of Hassleback potatoes. And if you haven’t? Oh boy, you’re in for a treat! A few slits in the spuds means they get wonderfully crispy as they bake in the oven.
But for this recipe, I’ve taken them up a notch. Instead of slicing regular potatoes, I’ve used baby potatoes! This means they’re great not only as a side dish, but they’re also perfect as party food.
You can serve them on their own, or else on a bed of harissa-spiced tomatoes like I have. It’s delicately spiced, fragrant, easy and delicious.
Harissa adds a complex mild heat to dishes and I’m definitely addicted to it. It livens up so many meals, however if you don’t have any, this dish is tasty without it too.
Harissa paste is available in many supermarkets and ethnic stores, though you can also make your own!
What’s a Hasselback Potato?
As the photos show, a hasselback potato is made by thinly slicing a potato partway through, then baking it!
The thin slits get lovely and crispy. This makes them take on the texture of a hedgehog baked potato, with crispy potato chips all in a row.
You can then customise them with whatever toppings you like – just like a regular baked potato. Perhaps with garlic butter, a drizzle of basil oil or a dollop of cream and some chopped chives.
Sliced Swedish Potatoes (Hasselbackspotatis)
These partially sliced accordion potatoes were first created in 1953 by chef Lief Ellison. He named them after the restaurant where he worked, Hasselbacken, in Stockholm, Sweden.
Tips for Hasselback Potatoes
- Be sure not to slice all the way through when making the slits.
- One tip is to set the potato onto a wooden spoon, then start making the slits. The edges of the wooden spoon stop you from slicing all the way through.
- Another method is to place wooden spoon handles on either side of the potato when slicing – that also stops the knife from slicing all the way through.
- You can actually buy a hasselback cutter, which you set the potato in and it has guides to slice down, meaning you don’t accidentally slice all the way through.
- You can make the potatoes ahead of time up to three days (store in the fridge), then warm them up in the oven before serving.
Serving Suggestion
There are soooo many ways to serve these mini hasselback potatoes! Try some of these options or be inspired to come up with something new.
- Serve them as a party food with a dollop of sour cream and some fresh chives.
- Try them with melted cheese or garlic butter (all of these can also be vegan).
- Brush with melted garlic butter.
- Cook the potatoes then allow to cool and use them in a fun potato salad.
- Enjoy as I suggest below as a side dish in a bed of harissa-infused tomatoes.
- Try this dish as a side dish with my easy Portobello Mushroom Steaks.
Potato Recipes
If you love this baby Hasselback Potatoes recipe, you’ll love these other tasty potato recipes!
Parmentier Potatoes
Broccoli Salad with Grilled Potatoes
Grilled Herb Potatoes
Brazilian Potato Salad
Get the Baby Hasselback Recipe
Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this food blog. I love sharing vegetarian and vegan recipes, vegetable cake, vegan cake recipes and easy vegan desserts.
Kate x
Baby Hasselback Potatoes with Harissa Tomato Sauce
Ingredients
- 12 baby potatoes washed
- 2 tbsp canola oil or other cooking oil, spray oil also works
- Sea salt and black pepper
For the Harissa Sauce
- 1 tbsp oil
- 1 onion diced
- 1 garlic clove minced
- 1 tsp rose harissa paste optional
- 150 ml vegetable broth/stock
- 1 can chopped tomatoes
Instructions
For the mini hasselback potatoes:
- Preheat the oven to 400F / 200C. Line a baking sheet with parchment paper.
- Cut slits in the potatoes, about ⅛ inch apart, but don’t cut all the way through. It may be helpful to lay a chopstick or wooden spoon handle on either side of the potato, then cut the slits so the knife can’t go all the way through.
- Place the potatoes in a single layer on the baking sheet. Drizzle or spray with olive oil and season with salt and pepper. Place the tray in the oven and bake for 30 – 45 minutes or until cooked through with crispy cut ends. The time will depend on the size of your potatoes.
For the Harissa Tomato Sauce
- Meanwhile, make the tomato sauce. Heat the oil in a frying pan, add the onion and cook for 4 minutes. Add the garlic and harissa paste and cook for a further minute.
- Add the stock, tomatoes and tomato paste. Bring to the boil for 5 minutes to reduce slightly. Season with salt and pepper.
- Serve the tomato sauce with the baked hasselback potatoes.
Recipe Tips
- Be sure not to slice all the way through when making the slits.
- One tip is to set the potato onto a wooden spoon, then start making the slits. The edges of the wooden spoon stop you from slicing all the way through.
- Another method is to place wooden spoon handles on either side of the potato when slicing – that also stops the knife from slicing all the way through.
- You can make the potatoes ahead of time up to three days (store in the fridge), then warm them up in the oven before serving.
- Serve them as a party food with a dollop of sour cream and some fresh chives.
- Try them with melted cheese or garlic butter (all of these can also be vegan).
- Enjoy as I suggest below as a side dish in a bed of harissa-infused tomatoes.
Eve
This is one of the most delicious dinners I have ever had. Will be making it regularly!