Mini Hasselback Potatoes with Bacon Horseradish Dip
Quick and easy mini hasselback potatoes that are perfect party food or an easy side dish with dinner!
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Author Sarah | Must Have Mom
1.5lbsmini potatoes - I use red and yukon baby potatoes
course sea saltto taste
black pepperto 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.