Baby Hasselback Potatoes with Harissa Tomato Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
298 kcal
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Cuisine
American, Middle Eastern, Swedish
Baby Hasselback Potatoes with Harissa Tomato Sauce
Description
In this recipe, small baby potatoes are sliced thinly on the top but not cut all the way through, creating the Hasselback effect. The potatoes are seasoned with oil, sea salt, and black pepper then baked until tender and crispy around the edges. Using a wooden spoon or chopsticks when slicing helps avoid cutting through the potato, ensuring the signature layers remain intact during baking.
The accompanying harissa tomato sauce is cooked on the stovetop, combining sautéed onions, garlic, and optional rose harissa paste for heat and flavor. The sauce is simmered with chopped tomatoes and vegetable stock to reduce and thicken, adding a tangy and spicy complement to the potatoes.
You can prepare the potatoes up to three days ahead and reheat before serving. Presentation suggestions include dollops of sour cream, fresh chives, melted cheese, or garlic butter either with the potatoes or incorporated into the dish. This recipe works well as a party appetizer or alongside mains that pair well with spiced tomato sauce.
Ingredients
- 12 baby potato washed
- 2 tablespoon canola oil or other cooking oil, spray oil also works
- salt sea salt
- black pepper sea salt
For the Harissa Sauce
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 onion diced
- 1 garlic minced, clove
- 1 teaspoon rose harissa paste optional
- 150 ml vegetable stock or vegetable broth
- 1 can tomato chopped
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
- Avoid slicing potatoes completely through; use a wooden spoon or chopsticks as a guard when making slits for even cooking.
- Potatoes can be prepared up to three days in advance, refrigerated, and reheated in the oven before serving.
- Serve with sour cream and fresh chives or topped with melted cheese or garlic butter to add richness.
- The harissa tomato sauce offers a spicy, tangy accompaniment enhancing the mild potatoes.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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