*This post was sponsored by Heluva Good! as part of an Ambassador Program for Influence Central and all opinions expressed in my post are my own.
These mini hasselback potatoes with bacon horseradish dip are amazing and they are so stinking easy to make. They are the perfect side dish or party food. I’ll show you how to make them!!
Mini hasselback potatoes are the perfect easy dinner side dish or party food because just about everyone loves them, even the kids! Plus they are so easy to make and can be made ahead of time too!
To make mini hasselback potatoes you’ll need 1.5 pounds of mini potatoes. I love the little baby red and yukon golds. These are the tiny potatoes and can be found near the regular size potatoes. You’ll also need olive oil, course sea salt, pepper and Heluva Good! Dip to dip them in. I chose the bacon horseradish flavor for a yummy pairing. The mini hasselback potatoes would also pair well with Heluva Good! Dips in White Cheddar & Bacon and Bodacious Onion flavors. Pick your favorite or do all of them!
You’ll also need a pair of chopsticks or something similar to serve as a stopper for your knife to make cutting them easy.
Place a potato between the chopsticks and slice it every 1/8″, but DON’T slice all the way through. You want it to stay one piece.
Place cut potatoes in a bowl and drizzle with olive oil, course sea salt and pepper. Mix to coat potatoes.
Then, place potatoes on a parchment-lined baking sheet. Bake at 425 degrees Fahrenheit for approximately 30 minutes until potatoes are tender.
Serve with Bacon Horseradish Heluva Good! Dip. Heluva Good! offers an assortment of flavors that are each made with real sour cream and flavorful spices, including French Onion, Buttermilk Ranch, White Cheddar & Bacon and Bodacious Onion. You can find them at a store near you in the dairy section.
Bring these yummy hasselback potatoes to Thanksgiving, Christmas, holiday parties or girls night in. I guarantee they’ll be a hit! You can even make them ahead of time by simply cooking them as directed. Then refrigerate the potatoes overnight and reheat the potatoes on a roasting pan at 400 degrees Fahrenheit for 15-20 minutes until warmed through!
You can also customize these mini hasselback potatoes and add your favorite toppings like butter, cheese, bacon pieces, chives or whatever you like! The possibilities are endless.
Print the Mini Hasselback Potatoes Recipe:
- 1.5 lbs mini potatoes - I use red and yukon baby potatoes
- 2 tablespoons olive oil
- course sea salt to taste
- black pepper to taste
- Bacon Horseradish Heluva Good! Dip
- Preheat oven to 425 degrees Fahrenheit.
- Use a sharp knife to slice slits in potatoes every 1/8", being careful not to slice all the way through. I use a chopstick to stop the knife from going all the way through (one on each side of the potato).
- Place cut potatoes in a bowl and drizzle with olive oil, sea salt and pepper. Mix to coat.
- Place potatoes, cut side up, on a parchment lined baking sheet. Bake for 30 minutes or until tender (time will depend on the size of your potatoes).
- Serve with Heluva Good! Dip
You can make these ahead of time by following the recipe then refrigerating the potatoes overnight. To reheat, place potatoes on a pan and bake at 400 degrees Fahrenheit for 15-20 minutes until warmed through.
Pin Mini Hasselback Potatoes & Dip: