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Mini hasselback potatoes
These mini hasselback potatoes are the cute, easy and totally delicious. Served with zesty sour cream dip, it's the perfect appetizer for a crowd.
Course
Appetizer, Side Dish
Cuisine
American
Keyword
hasselback potato recipe, Hasselback potatoes, mini hasselback potatoes
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
6
Calories
181
kcal
Author
Alida Ryder
Ingredients
1
kg (2lbs)
baby potatoes / new potatoes
2
tbsp
olive oil
1
tsp
salt
1
tsp
pepper
For the sour cream dip
1
cup
sour cream
½
tsp
garlic powder
1
tsp
onion powder
1
tsp
salt
½
tsp
pepper
2
tbsp
parsley
finely chopped
Instructions
Preheat the oven to 200°C/400°F.
Make cuts into each potato, taking care not to cut all the way through.
Toss the potatoes with oil, salt and pepper.
Place on a roasting tray and insert into the oven.
Bake for 30-45 minutes until the potatoes are golden brown, crisp and cooked through.
To make the dip, combine all the ingredients and mix well.
Serve the cooked potatoes with sour cream dip.
Nutrition
Calories:
181
kcal
|
Carbohydrates:
32
g
|
Protein:
5
g
|
Fat:
4
g
|
Saturated Fat:
3
g
|
Cholesterol:
13
mg
|
Sodium:
37
mg
|
Potassium:
783
mg
|
Fiber:
4
g
|
Sugar:
1
g
|
Vitamin A:
126
IU
|
Vitamin C:
33
mg
|
Calcium:
74
mg
|
Iron:
1
mg