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    Home » Recipes » Vegan Side Dishes

    Baby Hasselback Potatoes

    Published: Nov 14, 2019 · Modified: Feb 2, 2021 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Pinnable image for baby hasselback potatoes recipe
    Pinnable image for baby hasselback potatoes recipe

    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. Enjoy as a side dish, appetizer or game day party food. Here, I've served them in a harissa-spiced tomato sauce for a tasty side. Vegan, gluten-free.

    Close up of a cast iron skillet with harissa spiced tomato sauce and baked sliced baby Hasselback potatoes

    You've probably heard of Hassleback potatoes. And if you haven't? Oh boy, you're in for a treat! Let me introduce you to Mini Hasselback Potatoes!

    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 made hasselback 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, sprinkled with cheese or other toppings, 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!

    A cast iron skillet with harissa spiced tomato sauce and baked sliced baby Hasselback potatoes

    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.

    You can get the effect with regular potatoes, or make mini hasselback potatoes.

    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.

    Baby Hasselback potatoes (sliced Swedish potatoes) on a roasting tray

    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 hasselback 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.

    Try it with mini potatoes, or even carrots or butternut squash.

    A cast iron skillet with harissa spiced tomato sauce and baked sliced baby Hasselback potatoes recipe

    Serving Suggestions

    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 Hasselback Baby Potatoes recipe, you'll love these other tasty potato recipes!

    Parmentier Potatoes
    Broccoli Salad with Grilled Potatoes
    Bombay Potatoes
    Vegan Mashed Potatoes
    Mini Baked Potatoes
    Roasted Garlic Mashed Potatoes
    Brazilian Potato Salad
    Greek Potato Salad
    Roasted Garlic Mashed Potatoes

    Close up of sliced Swedish potatoes in a cast iron skillet with spicy tomato sauce.

    Get the 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 with you all.
    Kate x

    Veggie Desserts Cookbook by Kate Hackworthy

    Check out the Veggie Desserts + Cakes cookbook on Amazon

    Close up of a cast iron skillet with harissa spiced tomato sauce and baked sliced baby Hasselback potatoes

    Baby Hasselback Potatoes with Harissa Tomato Sauce

    Kate Hackworthy | Veggie Desserts
    These baby Hassleback 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 spiced tomato sauce. Vegan, gluten-free.
    5 from 10 votes
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    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Party food, Side Dish
    Cuisine American, Middle Eastern, Swedish
    Servings 4
    Calories 298 kcal

    Equipment

    • Knife
    • Baking sheet
    • Oven
    • Frying pan

    Ingredients
     

    • 12 baby potatoes washed
    • 2 tablespoon canola oil or other cooking oil, spray oil also works
    • Sea salt and black pepper

    For the Harissa Sauce

    • 1 tablespoon oil
    • 1 onion diced
    • 1 garlic clove minced
    • 1 teaspoon 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.

    Notes

    • 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.
    Serving Suggestions
    • 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.

    Nutrition

    Calories: 298kcalCarbohydrates: 46gProtein: 5gFat: 10gSaturated Fat: 0.86gSodium: 328.38mgPotassium: 1180.57mgFiber: 6.52gSugar: 5.82gVitamin A: 200.09IUVitamin C: 56.15mgCalcium: 65.18mgIron: 2.81mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Vegan Side Dish Recipes

    • Roasted Miso Cauliflower
    • Braised Red Cabbage
    • Candied Sweet Potato Casserole
    • Green Beans with Cranberries and Pecans
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    Reader Interactions

    Comments

    1. Gail Montero

      February 03, 2021 at 5:27 pm

      5 stars
      Love the use of baby potatoes for this! What a delightful idea and love the flavors, too!

      Reply
    2. Wanda

      December 13, 2020 at 4:43 pm

      5 stars
      We love making hasselback potatoes but had never had them in a sauce before! This recipe was delicious!

      Reply
    3. Claudi Lam

      June 03, 2020 at 5:22 pm

      5 stars
      we love these potatoes! The kids especially love them like this. Sauce too.

      Reply
    4. Jacque

      February 03, 2020 at 4:50 pm

      5 stars
      I made these for the Super Bowl weekend. We are big fans and all appetizers have to have our team's "red" in them so the fact that these are smothered in spicy RED tomato sauce. They fit in perfectly!

      Reply
    5. Eve

      November 17, 2019 at 6:39 pm

      5 stars
      This is one of the most delicious dinners I have ever had. Will be making it regularly!

      Reply
    6. Dannii

      February 03, 2019 at 4:46 pm

      5 stars
      I love these hassleback potatoes - they are so deliciously crispy.

      Reply

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    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

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    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
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    My cookbook

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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