Baby Hasselback Potatoes with Harissa Tomato Sauce
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.
Servings: 4
Calories: 298kcal
Cost: $7
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.
- 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: 298kcal | Carbohydrates: 46g | Protein: 5g | Fat: 10g | Saturated Fat: 0.86g | Sodium: 328.38mg | Potassium: 1180.57mg | Fiber: 6.52g | Sugar: 5.82g | Vitamin A: 200.09IU | Vitamin C: 56.15mg | Calcium: 65.18mg | Iron: 2.81mg