Mini Hasselback Potatoes with Creamy Dill Dip

These Mini Hasselback Potatoes with Creamy Dill Dip are dunkable and delicious! They are the perfect vegetarian, gluten-free appetizer for tailgating or holiday parties. But don’t blink- they’ll be gone in a jiffy!


  • 5 lbs. miniature golden or fingerling Idaho® potatoes
  • 2 tablespoons olive oil
  • Kosher salt and black pepper, to taste

For the Creamy Dill Dip:

  • 2 tablespoons chopped fresh dill
  • 4 scallions, green and white parts, thinly sliced
  • Zest of one lemon
  • 1 tablespoon fresh lemon juice
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • Kosher salt and black pepper, to taste


  1. Preheat oven to 425° F.
  2. Using a sharp knife, cut slits into the potatoes that are approximately ⅛ of an inch apart. Do not cut all the way through. You can use chopsticks or something similar to brace each side of the potato and stop your knife from going through.
  3. Place cut potatoes in a large bowl and mix with olive oil and plenty of salt and pepper, stirring to coat.
  4. Place potatoes cut side up onto a parchment covered rimmed baking sheet.
  5. Bake for 60 minutes, or until potatoes are tender and golden brown on the outside.
  6. Meanwhile, mix together ingredients for dip in a medium bowl. Refrigerate.
  7. Serve the potatoes warm with the dip.


Time Saving Tip: To make these in advance, follow all instructions as directed. Refrigerate the dip and the potatoes overnight, and reheat the potatoes on a roasting pan at 400 degrees for 15-20 minutes, until warmed and crispy.

For extra flavor: For crispier, more decadent potatoes, brush them with more olive oil or some melted butter halfway through baking.

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Yield: 8-10

Elizabeth Lindemann
Food Blogger
Bowl of Delicious

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