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+ servings

Vegan Hasselback Baby Potatoes

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.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course dinner, Side Dish
Cuisine American
Servings 4
Calories 194 kcal


Baking Sheet
Baking Liner
Santoku Knife
Measuring Cups and Spoon Set


  • 1.5 lbs 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


  • 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!


Calories: 194kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 301mgPotassium: 722mgFiber: 4gSugar: 1gVitamin A: 19IUVitamin C: 34mgCalcium: 21mgIron: 1mg
Keyword baby potatoes, hasselback baby potatoes, potatoes, Vegan Hasselback Baby Potatoes
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