Mini Hasselback Potatoes

Served with cilantro avocado sauce, tahini garlic sauce, and vegan parmesan, these mini Hasselback potatoes are great to enjoy on their own, or as a delicious side dish!


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Mini Hasselback Potatoes




  • mini potatoes
  • salt & pepper
  • olive oil
  • rosemary/thyme/parsley

White sauce

  • ⅓ cup tahini
  • ½ tsp garlic powder
  • 3 tbsp lemon juice
  • ½ tsp ground cumin
  • 45 tbsp water
  • salt and black pepper

Green sauce

  • 1 bunch cilantro or parsley
  • 3 cloves garlic
  • a pinch salt and pepper
  • ½ a jalapeño pepper
  • 3 tbsp lime juice
  • the flesh of ½ an avocado (or 1 tbsp olive oil)
  • 2 tbsp water 



  1. preheat oven to 425°F (220°C), cut mini potatoes hasselback style (make thin, deep slices, stopping before you get to the bottom— i like to lay a pair of chopsticks at the base of the potato for this purpose), toss with salt and pepper, and bake for 25 minutes. remove from oven and drizzle the fanned-out slices with more olive oil and fresh rosemary/thyme/parsley if desired and roast for another 25-30 minutes until tender and golden brown.


  1. Whisk ⅓ cup tahini, ½ tsp garlic powder, 3 tbsp lemon juice, ½ tsp ground cumin, 4-5 tbsp water, and salt and black pepper (to taste) until combined.


  1. Combine 1 bunch cilantro or parsley, 3 cloves garlic, a pinch salt and pepper, ½ a jalapeño pepper, 3 tbsp lime juice, the flesh of ½ an avocado (or 1 tbsp olive oil), and 2 tbsp water in a food processor/blender and blend until smooth.


Find more of Hannah’s recipes on @hannah__chia.

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