Vegan Hasselback Baby Potatoes. Crispy roasted baby potatoes in a hasselback form covered in dill, sour cream and a simple seasoning. Perfect as a side dish for dinner or lunch.
These little hasselbacks are a great way to elevate your potatoes! They are sliced thinly hence the term "hasselback" making it almost taste like thin crispy potatoes in one.
The fresh dill and vegan sour cream is such a must with these potatoes for that extra flavourful creaminess!
You can use any baby potatoes for this recipe. It does not have to be tri-coloured but I love the tri-colour for its aesthetics!
Other recipes you may like!
asian sesame smashed potatoes
deconstructed vegan baked potatoes
vegan mashed potatoes and gravy recipe
paprika roasted baby potatoes recipe (vegan)
vegan cajun spice potatoes
smashed potatoes with sour cream & chives recipe (vegan)
For this recipe
You will need the following ingredients:
- 1.5 lbs tri-coloured baby potatoes, washed and dried
- 2 tbsp fresh dill, finely chopped
- 2 tbsp avocado oil
- ½ tsp garlic powder
- ½ tsp salt
- Vegan sour cream (as much as desired)
Tip for cutting your hasselback potatoes
- When cutting your hasselback potatoes, place two wooden spoons beside the potatoes to prevent your knife from slicing all the way down. It creates an even cut across your potato.
Pin for Later!
Give it a try!
Well I hope you give my Vegan Hasselback Baby Potatoes recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this recipe, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
*This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs
Vegan Hasselback Baby Potatoes
Ingredients
- 1.5 lbs tri-coloured baby potatoes washed and dried
- 2 tbsp fresh dill finely chopped
- 2 tbsp avocado oil
- ½ tsp garlic powder
- ½ tsp salt
- Vegan sour cream as much as desired
Instructions
- Preheat oven to 400 degrees F. Slice each potato crosswise at ⅛-inch intervals, cutting to within ¼ inch of the bottom of the potato. (*Tip: Use two wooden spatulas placed on either side of the mini potato as a cutting guide to prevent cutting all the way through the potatoes). Arrange potatoes, cut side up, on a greased baking sheet.
- Sprinkle salt, garlic powder and oil over top. Massage the oil and spices into each potato. Bake for 30 minutes.
- Remove from oven and sprinkle over top with fresh dill leaves. Bake for another 20-25 minutes until golden brown. Serve with your favourite vegan sour cream and enjoy!
Enjoyed my recipe? Leave a rated review!