Description
These Mini Vegan Sour Cream and Onion Hasselback Potatoes are bite-sized perfection! Crispy on the outside, tender on the inside, and loaded with dip for the perfect savory, tangy flavor. Great for parties or snacking!
Ingredients
Hasselback Potatoes
- 3 lbs mini Yukon gold potatoes, scrubbed
- ½ cup extra virgin olive oil
- 2 tablespoons dairy-free butter, melted
- 3 cloves garlic, minced
- 2 teaspoons salt
- ½ teaspoon black pepper
Sour Cream and Onion Dip
- ½ cup dairy-free sour cream
- ⅓ cup dairy-free cream cheese
- ⅓ cup egg-free mayonnaise
- 2 tablespoons finely chopped chives, plus more thinly sliced for serving
- 3 teaspoons onion powder
- 2 ½ teaspoons Worcestershire sauce
- Juice from ½ lemon
- 2 garlic cloves, finely grated
- ½ teaspoon salt
- ½ teaspoon black pepper
For Serving
- Parsley, chopped
- Flaky salt
Instructions
- Prep the oven and potatoes. Preheat the oven to 425 degrees, then rinse and scrub 3 pounds of mini Yukon gold potatoes. Carefully cut ⅛” slices horizontally across each potato, leaving about ¼” at the bottom of each slice. To make this easier, we recommend placing chopsticks or wooden spoons on each side of the potato while cutting.
- Season the potatoes. Carefully transfer the hasselbacked potatoes to a large bowl and add the olive oil, garlic, salt and pepper. Mix gently until fully coated.
- Bake for 25-30 minutes. Once well coated, transfer the potatoes cut-side up to a baking dish with a lid. Arrange the potatoes in a single layer, leaving a bit of space between each. Cover and bake for 25-30 minutes.
- Brush with oil, then bake again. After 25-30 minutes, remove the baking dish from the oven and remove the lid. Brush the potatoes with the oil from the bottom of the baking dish, and continue baking, uncovered, for another 35-40 minutes, or until the potatoes are golden brown and crispy.
- Brush with garlic butter. In a small bowl, combine the garlic and melted dairy-free butter and brush the mixture over the cooked potatoes.
- Combine ingredients in a medium bowl. Add the dairy-free sour cream, cream cheese, mayonnaise, chives, onion powder, vegan Worcestershire sauce, lemon juice, garlic, salt and pepper to a medium-sized bowl. Stir well to combine.
- Serve. When ready to serve, dollop a bit of the vegan sour cream and onion dip on each potato, or serve the potatoes over the dip. Garnish with parsley and flaky sea salt. Enjoy!
Notes
- Storage: Store leftover hasselback potatoes and the vegan sour cream and onion dip separately for 4-5 days in an airtight container in the refrigerator.
- Reheating: Leftover potatoes will reheat best in the air fryer or oven for optimal crispiness. Dollop with the leftover dip right before serving.
- Vegan Worcestershire sauce: To make sure your dip is vegan, look for a vegan-specific Worcestershire sauce – the original is made with anchovies.
- Prep Time: 10 minutes
- Cook Time: 110 minutes
- Category: Appetizer
- Method: Oven