5.0 from 30 votes
Baby Hasselback Potatoes with Harissa Tomato Sauce
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.
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
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.