Hasselback potatoes originated in Stockholm, Sweden from the Restaurant Hasselbacken in 1953. This method calls for potatoes sliced in an accordion style, which makes the outside brown and crispy while the inside stays tender. With this interesting technique, it is a great option to look fancy without much effort. Decadent and holiday-inspired, these baby hasselback potatoes are the perfect side dish to serve at your next special occasion. That being said, they only need a handful of ingredients and are surprisingly easy to throw together.
While you can serve them as is, I recommend serving them with the lemon garlic dip I made for my grilled artichoke hearts recipe. The bright lemon and roasted garlic pair perfectly with the savory flavors of the roasted potatoes. For a lighter option, you could also just serve with some lemon wedges (maybe grilled!). Lemon and thyme, in my opinion, are a complete match made in heaven.
Baby Hasselback Potatoes
- 24 oz baby potatoes, washed
- Olive oil for drizzling
- Fresh thyme leaves, scant 2-3 tsp
- 1 heaping tbsp vegan butter, melted ( I used Miyoko’s Cultured Vegan Butter)
- Lemon Garlic Dip, for serving
- Preheat oven to 440 degrees Fahrenheit.
- To prepare the potatoes, carefully hold chopsticks along the length of each side of the potato. Cut ⅛-¼ inch slices across the potato, perpendicular to the chopsticks. Repeat process with each potato. Place on a parchment paper-lined baking sheet.
- Brush olive oil on every potato, making sure to get in between the cut sections. Sprinkle fresh thyme leaves, inserting some into the sections as well. Roast for 15 minutes
- Remove from the oven, then brush with melted butter and sprinkle more thyme. Cook for an additional 25 minutes.
- Serve with Lemon Garlic Dip.