Whether you are throwing a party or attending one to celebrate the New Year, it’s always good to start off the year with a few delicious appetizers, like these incredibly easy Hasselback Baby Potatoes.
Hasselback Baby Potatoes – The Perfect Party Food
During this years’ Christmas party, I made a batch Hasselback Potatoes for the first time using baby sized spuds. I barely had time after they came out of the oven to sneak a pic or 2 because they were gobbled up, right away. Needless to say, I just had to make them again then again until finally, no one was around to eat them (except me and I may or may not have eaten 1 right out of the pan).
I tell you this because these little munchies made everyone happy! Hubby, kiddos, guests…really everyone. Because I only share the “hits” not “misses”, I was determined to get this recipe with you before New Years Eve. Then I realized…tomorrow is NYE!!! WOW. SO in order to get this out in a timely manner, this is going to be short and sweet. Sorry…. no long stories, no wordy explanations, just pictures and this Hasselback Baby Potato recipe. You have parties to get to anyways, right?start with scrubbed baby potatoes.
Use chopsticks to create a stopping point for your knife as you make multiple slices through the potato.
Generously drizzle with olive oil or melted coconut oil then sprinkle with salt and pepper.
Bake and Enjoy
Your friends will want this recipe, trust me! It’s so easy to make and its also easy to give it your own little spin. I like it plain and simple but just think of the possibilities. Jalapeños inserted into several of the potato slices then topped with cheese in those final moments. Or how about all the different sauces and dips you can dunk these little munchies into? I’m thinking vegan ranch dressing, sour cream, or your homemade “safe” cheese sauce….yum! Now that’s a party.
Make your Party Potatoes
Hasselback Baby Potatoes
Easy to make, Hasselback Potatoes. Crispy & seasoned to perfection.
- 1 1/2 pound bag of mini potatoes
- 2-3 tablespoons olive oil
- Salt & Pepper, to taste
- Optional: crushed red pepper, chopped garlic, minced chives
- Preheat oven to 425°F. Line baking sheet with parchment paper.
- Use a sharp knife, make crosswise cuts into potatoes, making sure NOT to cut all the way through.
- Place potatoes in a single layer, cut side up, on baking sheet. Drizzle with olive oil when sprinkle with salt and pepper.
- Place in oven and bake until tender and crisp (45-50 minutes).
- Serve immediately, topping with chopped chives, vegan sour cream or more spice of choice.
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Alisa Fleming says
I tried making hasselback baby potatoes once and it was a mini disaster! I’ll have to trial your instructions as these look perfect! I think I may have cut mine too wide.
Haha Alisa. I really messed up when I used larger potatoes, but these smaller ones were much easier. Probably because the chopsticks helped keep my slices from going all the way through. And yes, smaller slices are better than larger ones. Can’t wait to see your new attempt 🙂
Dianne's Vegan Kitchen says
I love hasselback potatoes! I’ve never thought to make therewith baby potatoes before. They’re almost too cute to eat!
Dianne, I made them a few times with regular baking potatoes but these are our favorite. You can’t fill them up as much but they are perfect for dipping.
Becky Striepe says
Oh yum! What a great idea using baby potatoes!
They disappear a little quicker, but so much more fun to eat when its bite-sized
I would have grabbed one straight from the pan too! They look totally scrumptious! Like “I bet you can’t eat just one” type of deal! LOVE the chopsticks idea!
Ya, I kinda burned my finger a little but soooo worth it! Now I found a way to replace my craving for french fries 🙂
Jackie of Vegan Yack Attack says
These are so cute! I will definitely have to try this recipe out!
Little bite-sized apps are just so much cuter, aren’t they? I think the small size makes the flavor even more bold too.
I need to make hasselback potatoes! These look delicious!
Ceara, I don’t think you’ll be disappointed. I keep thinking about ways I can make them more often.
Sophia | Veggies Don't Bite says
I LOVE potatoes! All ways all kinds. These look delicious!
Thanks Sophia! We’re big potato lovers here too!
Mel | A Virtual Vegan says
You had me at potatoes. I could live on them alone! I have never made hasselbacks though. I need to have a go!
I know, I just love potatoes too! You’ll have to try these for sure. My kids are already asking me to make more.
Linda @ Veganosity says
Using chopsticks as a stopping point is so clever! These look so good, I’m a potato loving fiend. 🙂
They work perfectly for this. I can’t tell you how many times I mistakingly cut right through a food when I shouldn’t have
The Vegan 8 says
I think I eat potatoes more than any other food out there and these would be gobbled up in my household in seconds as well! They look so good and beautiful as well! And brilliant idea about the chopsticks!!
We eat a ton of potatoes as well, I don’t know how anyone would want to give them up 🙂 Hope you get a chance to try them. Super easy and even more delicious.