Reported to have been created at Stockholm’s Hasselbacken restaurant in 1953, Hasselback potatoes are a perennial holiday favorite. In lieu of a trip to Sweden, we created this pint-size version that trades the usual russet potatoes for baby Yukon Gold potatoes. The mini Hasselbacks are piled over a ranchy, oniony sour cream sauce you’ll want to spoon over everything from your next baked potato to your entire Thanksgiving dinner (gravy, who?).
Using young potatoes has many benefits: The spuds have a shorter cooking time and a higher ratio of crunchy scored edges to tender centers. They become teeny potato poppers you could just as easily serve as finger food at a cocktail party or side dish at a holiday dinner. To create their signature shape, use two chopsticks or very thin wooden spoons to stabilize the potatoes, then make thin slices crosswise with a sharp knife. The chopsticks will prevent you from slicing all the way through and ruining the accordion effect. Use your hands to massage olive oil onto the potato, taking care to get inside the potato slices so they crisp as they roast.
To keep in theme, we top these mini Hasselback potatoes with a smattering of chives, but a medley of fresh herbs or green onions—or even a sprinkle of Parmesan cheese—is never a bad idea. If you have leftovers, store the potatoes and sauce separately; reheat the potatoes in a 425° oven just until warm.
More Thanksgiving potato recipes, including air fryer potato wedges, cheesy potatoes au gratin, Perfect Oven-Roasted Potatoes, and, of course, Ultra-Creamy Mashed Potatoes, right this way →
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What you’ll need
Silicone Pastry Brush
$11
East Fork Serving Platter
$160 At East Fork
Microplane
$17 At Amazon
Rimmed Baking Sheet
$28 At Amazon
Large Bowl
$23 At Amazon
Recipe information
Total Time
1½ hours
Yield
4–6 servings
Ingredients
Potatoes
Spread and Assembly
Preparation
Potatoes
Step 1
Place a rack in lower third of oven; preheat to 425°. Place 1 baby Yukon Gold, peewee, or new potato, scrubbed, on a cutting board so a long side is facing you and arrange a chopstick or the handle of a wooden spoon along each long side. Using a long knife, cut potato crosswise into ⅛"-thick slices, stopping at chopsticks (about ¼" before you cut all the way through). Transfer to a large bowl. Repeat with remaining potatoes.
Step 2
Drizzle cut hasselback potatoes with ⅓ cup extra-virgin olive oil and sprinkle with 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt and 1 tsp. freshly ground black pepper. Gently massage oil all over potatoes, making sure to work some into slits. Arrange potatoes, cut side up, on a parchment-lined rimmed baking sheet, spacing at least 1" apart. Cover tightly with foil and bake potatoes until just barely tender, 20–25 minutes. Remove foil and continue to bake until tops of potatoes are golden brown and crisp, 40–45 minutes more.
Step 3
Stir together 2 garlic cloves, finely grated, and remaining 3 Tbsp. extra-virgin olive oil in a small bowl, then brush over hot potatoes.
Spread and Assembly
Step 4
Stir 1 cup sour cream, ⅓ cup mayonnaise, 2 Tbsp. finely chopped chives, 2 tsp. onion powder, 2 tsp. Worcestershire sauce, 1 tsp. fresh lemon juice, 1 garlic clove, finely grated, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper in a medium bowl to combine. Taste and season with more salt and/or pepper if needed.
Step 5
Spread sour cream mixture over a platter; arrange potatoes, cut sides up, on top. Scatter thinly sliced chives over, then sprinkle with flaky sea salt and more pepper.
Recipe notes
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