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 You’ll Need
- Baby gold potatoes: For the perfect bite-sized finger food, you’ll need baby potatoes. These potatoes are smaller than the traditional Yukon gold potatoes but have a very similar buttery skin and texture.
- Olive oil: Used for roasting the potatoes. You can also use another neutral oil, such as avocado or refined coconut oil if desired.
- Dairy-free butter: Finishing the potatoes with a brush of garlic butter adds richness and keeps the insides moist and delicious.
- Garlic: For the best garlic butter, fresh cloves of garlic is best.
For the Vegan Sour Cream and Onion Dip
- Vegan sour cream, cream cheese, and mayonnaise: When combined, these three ingredients act as the base of the dip and make it perfectly creamy, tangy, and rich. To make this quick and easy, we opted for store-bought brands (Follow Your Heart, Tofutti, and Kite Hill are good ones!), but feel free to use homemade versions if you’d like!
- Chives: Adds a fresh, mild onion flavor and enhances the visual appeal of the dip.
- Onion powder: Intensifies the signature sour cream and onion flavor without overpowering the dip as a whole.
- Vegan Worcestershire sauce: Adds umami and a slightly tangy, savory depth of flavor. To make sure your dip is vegan, look for a vegan-specific Worcestershire sauce – the original is made with anchovies.
- Lemon juice: Adds a bit of bright acidity that balances the rich base and enhances the natural tanginess in the sour cream and cream cheese.
How to Make Vegan Hasselback Potatoes
- 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.
Make the Vegan Sour Cream and Onion Dip
- 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!
Find the full printable recipe here: Mini Vegan Sour Cream and Onion Hasselback Potatoes
