Baby Hasselback Potatoes with Harissa Tomato Sauce

Name: Baby Hasselback Potatoes with Harissa Tomato Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving
Ingredients: 12 baby potatoes; 2 tablespoon canola oil; Sea salt and black pepper; 1 tablespoon oil; 1 onion; 1 garlic clove; 1 teaspoon rose harissa paste; 150 ml vegetable broth/stock; 1 can chopped tomatoes

User Reviews

5.0

30 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4
Calories
298 kcal
Course
Side Dish, Snacks
Cuisine
American, Middle Eastern, Swedish

Baby Hasselback Potatoes with Harissa Tomato Sauce

Yuliana Reed

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These baby Hassleback Potatoes are a tasty side dish, appetizer or party food! The little baked sliced Swedish potatoes get beautifully crispy in the oven. I've served them in a spiced tomato sauce. Vegan, gluten-free.

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Ingredients

Servings

12 baby potatoes washed
2 tablespoon canola oil or other cooking oil, spray oil also works
Sea salt and black pepper

For the Harissa Sauce

1 tablespoon oil
1 onion diced
1 garlic clove minced
1 teaspoon rose harissa paste optional
150 ml vegetable broth/stock
1 can chopped tomatoes

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Instructions

For the mini hasselback potatoes:

Preheat the oven to 400F / 200C. Line a baking sheet with parchment paper.
Cut slits in the potatoes, about ⅛ inch apart, but don’t cut all the way through. It may be helpful to lay a chopstick or wooden spoon handle on either side of the potato, then cut the slits so the knife can’t go all the way through.
Place the potatoes in a single layer on the baking sheet. Drizzle or spray with olive oil and season with salt and pepper. Place the tray in the oven and bake for 30 - 45 minutes or until cooked through with crispy cut ends. The time will depend on the size of your potatoes.

For the Harissa Tomato Sauce

Meanwhile, make the tomato sauce. Heat the oil in a frying pan, add the onion and cook for 4 minutes. Add the garlic and harissa paste and cook for a further minute.
Add the stock, tomatoes and tomato paste. Bring to the boil for 5 minutes to reduce slightly. Season with salt and pepper.
Serve the tomato sauce with the baked hasselback potatoes.

Notes

Serving Suggestions
Be sure not to slice all the way through when making the slits.
One tip is to set the potato onto a wooden spoon, then start making the slits. The edges of the wooden spoon stop you from slicing all the way through.
Another method is to place wooden spoon handles on either side of the potato when slicing - that also stops the knife from slicing all the way through.
You can make the potatoes ahead of time up to three days (store in the fridge), then warm them up in the oven before serving.
Serve them as a party food with a dollop of sour cream and some fresh chives.
Try them with melted cheese or garlic butter (all of these can also be vegan).
Enjoy as I suggest below as a side dish in a bed of harissa-infused tomatoes.

Nutrition Information

Show Details

Calories 298kcal (15%) Carbohydrates 46g (15%) Protein 5g (10%) Fat 10g (15%) Saturated Fat 0.86g (4%) Sodium 328.38mg (14%) Potassium 1180.57mg (34%) Fiber 6.52g (26%) Sugar 5.82g (12%) Vitamin A 200.09IU (4%) Vitamin C 56.15mg (62%) Calcium 65.18mg (7%) Iron 2.81mg (16%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 298 kcal

% Daily Value*

Calories	298kcal	15%
Carbohydrates	46g	15%
Protein	5g	10%
Fat	10g	15%
Saturated Fat	0.86g	4%
Sodium	328.38mg	14%
Potassium	1180.57mg	25%
Fiber	6.52g	26%
Sugar	5.82g	12%
Vitamin A	200.09IU	4%
Vitamin C	56.15mg	62%
Calcium	65.18mg	7%
Iron	2.81mg	16%