Mini Hasselback Potatoes with Rosemary is the best side dish for brunch or dinner. These thin and crispy potato layers are coated with a homemade balsamic sauce and roasted in the oven till tender. It’s elegant, tasty, and easy to make!
Mini hasselback potatoes are a crowd-pleaser due to its visual presentation. But they also offer so much in terms or texture and taste. The thinly sliced rims of the skin are crispy while the inner layers are tender soft and seasoned with a buttery and savory rosemary balsamic sauce. It's dressed with sweet roasted garlic cloves and served in a pool of more of that rosemary balsamic sauce.
These delicious Mini hasselback potatoes are 100% vegan, gluten-free, and made with simple whole food ingredients. It's a satisfying alternative than serving fries on the side of your healthy meal.
This dish can also be served as a starter meal with a side of my Garlic Aioli Sauce. It tastes amazing when these crispy small slices are dipped in this aioli sauce before taking a bite.
Ingredients for this recipe
- Baby Dutch Yellow Potatoes - Or Yukon Golden potatoes
- Garlic Cloves - store-bought pre-peeled
- Butter (vegan)
- Extra Virgin Olive Oil
- Balsamic Vinegar
- Maple Syrup
- Fresh Rosemary
- Salt and Pepper
Process to make Mini Hasselback Potatoes (Step by Step)
- Using a sharp pairing knife to slice along the width of the potato about every ⅛ inch; but do not cut all the way through. The smaller the slices, the crispier the potatoes.
- Add melted butter, olive oil, balsamic vinegar, maple syrup and finely chopped fresh rosemary leaves (do not include the stem) into a mixing bowl. Whisk till all well combined.
- Submerge the hasselback potatoes with the rosemary balsamic sauce to make sure each slit is properly coated.
- Wrap all the peeled garlic cloves together with a drizzle of olive oil and a pinch of salt into an aluminum foil. (You can wrap the unpeeled garlic head with its top cut off, if you prefer. But then after baking, the garlic will need to be squeezed out of the peel and it will be mushy).
- Then place the potatoes and wrapped garlic on a baking sheet lined with parchment paper. Bake at 400° F for 30 minutes.
- Remove the wrapped roasted garlic and turn over the potatoes. Stick the potatoes back in the oven to bake for another 30 minutes (total of 60 minutes for potatoes).
- Once your potatoes are oven roasted, then place them in a medium deep dish serving tray, and pour over the rest of the rosemary balsamic sauce. Garnish with roasted garlic and fresh rosemary sprigs.
Full recipe is in the recipe card.
Substitutions and Variations
- Baby Yellow Dutch potatoes - Yukon Gold potatoes can be used interchangeably due to all their similarities in taste and texture. You can use red potatoes for this recipe, but it won't turn out as crispy.
- Extra Virgin Olive Oil - You can substitute with an oil of your choice. Other than Olive Oil, I prefer Avocado Oil. If you prefer your hasselback roasted potatoes to be extra buttery, then you can leave the oil out and just double the quantity of the butter.
- Butter - Any butter will work for this recipe. Since, I make only plant-based recipes, here are some other great vegan butter suggestions: Nutiva Vegan Ghee, Miyoko's Cultured Oat Milk Butter.
- Rosemary - Thyme, chives, or oregano all pair well with potatoes. You can swap or add as your prefer.
- Spices - Don't limit yourself in terms of flavor. If you want to had more boldness, then sprinkle your desired ground spices into the balsamic sauce: cumin, paprika, or curry powder. Make it worth it!
FAQs
Yes, potatoes are healthy, unless you deep fry them. Potatoes are a great source of fiber, vitamin B6, magnesium, potassium, and antioxidants. When cooked, they also contain resistant starch which can be great for weight and blood sugar management.
Mini hasselback potatoes are called such because this way of cooking originated from a restaurant called Hasselbacken in Stockholm, Sweden.
Mini hasselback potatoes should be sliced thinly and evenly but not all the way through using a sharp pairing knife. There are special kitchen tools out there for cutting potatoes hasselback style but not necessary for all.
Mini hasselback potatoes serve best as a side dish. They are great with other light vegan dishes like: cauliflower steak or stuffed portobello mushroom. They also go well as a brunch side with pancakes or vegan omelette.
More Healthy Vegan Side Dishes
- Miso Garlic Green Beans with Spicy Chili Sauce
- Roasted Beets and Fennel Salad with Maple Dijon Vinaigrette
- Mediterranean Orzo Pasta Salad
- Best Chickpea Apple Kale Salad with Avocado and Sweet Beet
Hasselback Roasted Potatoes with Rosemary Balsamic
DESCRIPTION
INGREDIENTS
Rosemary Balsamic Sauce
- ¼ cup melted butter vegan
- ¼ cup olive oil extra virgin
- ⅓ cup balsamic vinegar
- ⅓ cup maple syrup
- 2 tablespoon rosemary minced
- 1 teaspoon salt
- black peppercorn crushed
Rest of the ingredients
- 24 oz Baby Dutch Yellow Potatoes or Yukon Golden potatoes
- 12 garlic cloves peeled
METHOD
- Preheat oven to 400° F. Slice each baby potato, about ⅛th inch along the width of the potato. Do not cut through.
- Mix all the rosemary balsamic sauce ingredients together in a mixing bowl.
- Place the potatoes, garlic cloves, and the balsamic glaze into a bowl, and toss well. Make sure the potato slits are properly coated with the glaze.
- Wrap all the peeled garlic cloves together with a drizzle of olive oil and a pinch of salt into an aluminum foil. (You can wrap the unpeeled garlic head with its top cut off, if you prefer. But then after baking, the garlic will need to be squeezed out of the peel and it will be mushy).
- Place the potatoes and wrapped garlic on a baking sheet lined with parchment paper. Bake at 400° F for 30 minutes.
- Remove the wrapped roasted garlic and turn over the potatoes. Stick the potatoes back in the oven to bake for another 30 minutes (total of 60 minutes for potatoes).
- Once your potatoes are oven roasted, then place them in a medium deep dish serving tray, and pour over the rest of the rosemary balsamic sauce. Garnish with roasted garlic and fresh rosemary springs.
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