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.
2tablespooncanola oilor other cooking oil, spray oil also works
Sea salt and black pepper
For the Harissa Sauce
1teaspoonrose harissa pasteoptional
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.
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.