Mini Hasselback Potatoes – Easy Appetizers
Add Preferred SourceMini Hasselback Potato Appetizers are a fun and flavorful way to transform simple potatoes into an irresistible bite-sized snack. These crispy, golden potato bites are easy to prep and pair beautifully with a zesty dill dip. Whether you’re hosting friends or serving a family dinner, these appetizers are the perfect addition to your table.
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Mini Hasselback Potatoes are one of my favorite potato recipes to make for gatherings or game day. They’re quick to prep, always a crowd-pleaser, and perfect for sharing. The creamy dill dip can be made ahead, and any leftovers store well in the fridge and reheat beautifully in the oven.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Mini Hasselback Potatoes with Step-By-Step Instructions
You’ll find making this recipe easy if you follow my simple instructions.
Prep the Potatoes
Preheat your oven to 400°F (200°C) and grease a baking sheet with cooking spray.
Wash the mini potatoes thoroughly. Using a sharp knife, make small crosswise cuts into each potato, about ⅛ inch apart, stopping ⅓ of the way from the bottom so they stay intact.
To make this easier, place chopsticks or wooden spoons on either side of the potato as a guide.
Season the Potatoes
In a medium-sized bowl, toss the potatoes with olive oil, kosher salt, and black pepper until evenly coated.
Bake the Potatoes
Arrange the seasoned potatoes on the greased baking sheet or on parchment paper, ensuring they aren’t touching for even cooking. Bake for 40–45 minutes, or until the potatoes are golden brown and crispy on the outside, but beautifully light on the inside.
Prepare the Dill Dip
While the potatoes are baking, mix sour cream, mayonnaise, dill, and lemon juice in a small bowl.
Add salt and pepper to taste, stirring until smooth. Chill the dip in the refrigerator until ready to serve.
Serve
Remove the potatoes from the oven and allow them to cool for 5 minutes. Garnish with freshly chopped parsley and serve warm with the dill dip.
Recipe Notes and Expert Tips
I’ve put together these tips to make your Mini Hasselback Potatoes turn out perfectly:
- Slicing Made Simple: Use chopsticks or wooden spoons to keep the knife from cutting all the way through the potatoes.
- Choose Even-Sized Potatoes: Pick mini potatoes of a similar size so they cook evenly.
- Don’t Skimp on Oil: A generous coating of olive oil helps the potatoes crisp up beautifully in the oven.
- Broil for Extra Crispiness: If you love super crispy edges, broil the potatoes for 2–3 minutes after baking. Watch carefully to prevent burning.
- Use Fresh Dill: Fresh dill in the dip makes a huge difference in flavor compared to dried.
- Make the Dip Ahead: You can prepare the dill dip up to a day in advance and refrigerate it until needed.
- Check for Doneness: The potatoes should be fork-tender and golden brown when done.
- Garnish Just Before Serving: Add parsley at the last moment for the freshest look and taste.
- Mix it Up: For a different flavor, brush the potatoes with melted butter (or garlic butter), add bacon and thinly sliced green onions, sprinkle with shredded cheddar cheese, and garnish with rosemary.
How to Store Leftover Mini Hasselback Potato Appetizers
Store leftover potatoes in an airtight container in the refrigerator for up to three days. To reheat, place them on a baking sheet and warm them in a 375°F (190°C) oven for 10–15 minutes until they’re crispy again.
The dill dip can also be stored in the fridge in a separate container for up to three days.
What to Serve With Mini Hasselback Potato Appetizers
These appetizers pair perfectly with other crowd-pleasers like sliders, wings, or vegetable platters. They’re also a great side dish for grilled meats, roasted chicken, or a simple green salad.
More Easy Appetizer Recipes for You to Try at Home
If you need more appetizer inspiration, then take a look at some of my favorites!
- Million Dollar Dip
- Sausage Balls with Lemon Sauce
- Shrimp Tempura
- Maryland Crab Cake
- Loaded Buffalo Rolls
Ingredients
For the Potatoes:
- 1 ½ pounds mini golden potatoes
- 2 tablespoons extra-virgin olive oil
- Salt to taste
- Black pepper to taste
- Freshly chopped parsley for garnish
For the Dip:
- ½ cup sour cream
- ¼ cup mayonnaise
- 3 tablespoons freshly chopped dill
- 1 lemon juiced
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and spray a baking sheet with cooking spray.
- Wash the mini golden potatoes thoroughly to remove any dirt. Place each potato on a cutting board and slice small crosswise cuts into the potato, about ⅛ inch apart, stopping two-thirds of the way down to avoid cutting all the way through.1 ½ pounds mini golden potatoes
- In a medium bowl, toss the prepared potatoes with olive oil, salt, and black pepper until evenly coated. Spread the potatoes onto the greased baking sheet, ensuring they’re spaced apart for even roasting. Bake for 40–45 minutes or until the potatoes are golden brown and crispy.2 tablespoons extra-virgin olive oil, Salt, Black pepper
- While the potatoes are baking, prepare the dill dip. In a small bowl, mix the sour cream, mayonnaise, chopped dill, and lemon juice. Add salt and black pepper to taste, then stir until smooth. Chill the dip in the refrigerator until ready to serve.½ cup sour cream, ¼ cup mayonnaise, 3 tablespoons freshly chopped dill, 1 lemon, Salt, Black pepper
- Once baked, remove the potatoes from the oven and let them cool slightly for about 5 minutes. Garnish with freshly chopped parsley and serve alongside the chilled dill dip.Freshly chopped parsley
Notes
- Slicing Made Simple: Use chopsticks or wooden spoons to keep the knife from cutting all the way through the potatoes.
- Choose Even-Sized Potatoes: Pick mini potatoes of a similar size so they cook evenly.
- Don’t Skimp on Oil: A generous coating of olive oil helps the potatoes crisp up beautifully in the oven.
- Broil for Extra Crispiness: If you love super crispy edges, broil the potatoes for 2–3 minutes after baking. Watch carefully to prevent burning.
- Use Fresh Dill: Fresh dill in the dip makes a huge difference in flavor compared to dried.
- Make the Dip Ahead: You can prepare the dill dip up to a day in advance and refrigerate it until needed.
- Check for Doneness: The potatoes should be fork-tender and golden brown when done.
- Garnish Just Before Serving: Add parsley at the last moment for the freshest look and taste.
- Mix it Up: For a different flavor, brush the potatoes with melted butter (or garlic butter), add bacon and thinly sliced green onions, sprinkle with shredded cheddar cheese, and garnish with rosemary.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
