Mini Hasselback Potatoes with Creamy Dill Dip

Mini Hasselback Potatoes with Creamy Dill Dip

Elizabeth Lindemann
Food Blogger
Bowl of Delicious

Yield: 8-10

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!


For the Creamy Dill Dip:


  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.