Ever found yourself wondering what to serve at your next gathering that’s both easy to make and utterly delicious? Picture this: bite-sized potatoes with crispy edges, buttery insides, and a creamy dill dip on the side. Sounds irresistible, right? Enter Mini Hasselback Potatoes —your new go-to recipe for Potato Appetizers, Crowd Pleasing Appetizers, and even Steak Side Dishes. Whether you’re hosting a football party or just craving some Finger Foods, these little gems have got you covered. They are easy enough for a weeknight snack.
Let’s dive into how you can whip up this show-stopping dish that’ll have everyone reaching for seconds (and thirds).
Why You’ll Love This Recipe
Before we get into the nitty-gritty, let me tell you why these Mini Hasselback Potatoes are worth every minute of your time:
- Everyone loves mini finger foods! There’s something about small, handheld bites that just screams “fun.”
- Simple seasoning goes a long way. A dash of salt and pepper is all it takes to let the natural flavors shine.
- Crispy meets buttery perfection. Each potato has those golden, crunchy edges paired with melt-in-your-mouth softness inside.
- The dip steals the show. While the potatoes are amazing on their own, the homemade dill dip adds an extra layer of yumminess that ties everything together.
Ready to make magic happen? Let’s do this!
Ingredients You’ll Need
Here’s what you’ll need to create this masterpiece:
For the Potatoes:
- 24 ounces of Mini Potatoes (gold potatoes work great, but feel free to use your favorite variety)
- 2 tablespoons extra-virgin olive oil (or melted butter for extra richness)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- Fresh parsley for garnish (because presentation matters!)
For the Dill Dip:
- ½ cup sour cream (full-fat gives the creamiest texture, but low-fat works too)
- ¼ cup mayonnaise (for that dreamy consistency)
- Juice of one lemon (freshly squeezed, please—it makes all the difference!)
- 3 tablespoons fresh dill (chopped; dried works in a pinch)
- ¼ teaspoon salt (or more, depending on your preference)
- ¼ teaspoon black pepper
Got everything? Great! Now, let’s roll up our sleeves and get cooking.
How to Make Mini Hasselback Potatoes
Step 1: Prep Those Potatoes
Grab a sharp knife and slice each potato width-wise, stopping about two-thirds of the way down. Aim for slices about ⅛ inch apart. Think of it like giving your potatoes a little haircut—just don’t cut all the way through! If they’re wobbling around, trim a tiny bit off the bottom to level them out.
Step 2: Season Like a Pro
In a bowl, mix the olive oil, salt, and pepper. Toss the potatoes in the mixture until they’re fully coated. Arrange them on a baking sheet, making sure none are touching. Use a brush to work the oil into those thin slices—it’s the secret to achieving maximum crispiness.
Step 3: Bake Until Golden
Pop the tray into a preheated oven at 400°F and bake for 35–45 minutes. Keep an eye on them—they should come out golden brown and irresistibly crispy.
Step 4: Whip Up the Dip
While the potatoes are roasting, stir together all the ingredients for the dill dip in a small bowl. Taste as you go—you want it zesty, creamy, and packed with flavor.
Step 5: Serve and Enjoy!
Once the potatoes are done, let them cool for five minutes before serving alongside the dip. Garnish with fresh parsley for a pop of color, then watch them disappear faster than you can say “yum.”
Tips and Tricks for Success
- Use a sharp knife. Thin slices are easier to achieve when your blade is razor-sharp.
- Turn it into an air fryer recipe. Short on time? These babies crisp up beautifully in an air fryer too.
- Double or triple the batch. Got a big crowd coming over? This recipe scales easily.
- Add flair with toppings. Sprinkle grated cheddar cheese on top during the last few minutes of baking for a cheesy twist.
- Fresh herbs are key. Don’t skimp on the dill or parsley—they elevate the entire dish.
Serving Suggestions
These Mini Hasselback Potatoes are versatile enough to fit any menu. Here’s how to incorporate them:
- As Appetizers: Pair them with other crowd favorites like fried pickle spears, spinach artichoke crescent rolls, or Coca-Cola meatballs. Offer multiple dips—ranch, blue cheese, honey mustard, or BBQ sauce—for variety.
- As Side Dishes: Swap traditional sides for these beauties alongside slow-cooker brisket, garlic butter steak bites, or homemade chili dogs. They’re also perfect for holidays like Thanksgiving or Christmas.
Variations to Try
Why stick to the basics when you can get creative?
- Swap oils for butter. Melted butter mixed with garlic powder creates a decadent garlic-butter flavor.
- Experiment with seasonings. Flaky sea salt, paprika, rosemary, or even Parmesan cheese can take these potatoes to the next level.
- Switch up the dip. Try cream cheese dill dip or Greek yogurt-based alternatives for a lighter option.
More Recipes You’ll Love
- Homemade Ranch Seasoning Mix
- Copycat Olive Garden Salad
- Sausage Pancake Muffins
- Orange Loaf Cake
- Grape Jelly Meatballs
Final Thoughts
There’s no denying it—these Mini Hasselback Potatoes are a winner. Whether you’re looking for Dips And Snacks, Side Dishes Recipes, or simply a way to impress your guests, this recipe checks all the boxes. Plus, they’re so easy to make that you might find yourself whipping them up even when there’s no special occasion.
So, what are you waiting for? Grab those Mini Potatoes, fire up the oven, and treat yourself (and your lucky guests) to a plate of pure deliciousness. Trust me, once you try these, there’s no going back.
Tried This Recipe?
I’d love to hear how this recipe turned out! To show off your creation, leave a comment or tag @foodiecreator on Instagram and #foodiecreator.
Mini Hasselback Potatoes: Crispy, Creamy, and Irresistible Finger Foods
Ingredients
For the Potatoes:
- 24 ounces of Mini Potatoes gold potatoes work great, but feel free to use your favorite variety
- 2 tablespoons extra-virgin olive oil or melted butter for extra richness
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- Fresh parsley for garnish because presentation matters!
For the Dill Dip:
- ½ cup sour cream full-fat gives the creamiest texture, but low-fat works too
- ¼ cup mayonnaise for that dreamy consistency
- Juice of one lemon freshly squeezed, please—it makes all the difference!
- 3 tablespoons fresh dill chopped; dried works in a pinch
- ¼ teaspoon salt or more, depending on your preference
- ¼ teaspoon black pepper
Instructions
- Prep Those Potatoes: Grab a sharp knife and slice each potato width-wise, stopping about two-thirds of the way down. Aim for slices about ⅛ inch apart. Think of it like giving your potatoes a little haircut—just don’t cut all the way through! If they’re wobbling around, trim a tiny bit off the bottom to level them out.
- Season Like a Pro: In a bowl, mix the olive oil, salt, and pepper. Toss the potatoes in the mixture until they’re fully coated. Arrange them on a baking sheet, making sure none are touching. Use a brush to work the oil into those thin slices—it’s the secret to achieving maximum crispiness.
- Bake Until Golden: Pop the tray into a preheated oven at 400°F and bake for 35–45 minutes. Keep an eye on them—they should come out golden brown and irresistibly crispy.
- Whip Up the Dip: While the potatoes are roasting, stir together all the ingredients for the dill dip in a small bowl. Taste as you go—you want it zesty, creamy, and packed with flavor.
- Serve and Enjoy: Once the potatoes are done, let them cool for five minutes before serving alongside the dip. Garnish with fresh parsley for a pop of color, then watch them disappear faster than you can say “yum.”
Notes
- If potatoes aren’t level, slice a small portion off the bottom to prevent rolling.
- For extra crispy edges, brush the seasoned oil mixture generously into the slits of each potato.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to retain crispiness.
