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Little Hasselback Potatoes with Tahini Sauce

    The ultimate appetizer or snack recipe, little potatoes are sliced Hasselback style, roasted until golden then drizzled with a lemon-garlic tahini sauce.

    Baby Hasselback Potatoes with Tahini Sauce recipe

    My boys love potatoes and since I always have them on hand, it is one of our go-to ingredients for a quick side dish, appetizer or soup. One reason we love Little Potato Company is because the potatoes come pre-washed and you don’t have to do any peeling. Music to this busy mama’s ears! 

    Slicing Baby Hasselback Potatoes

    Lately, my six year old has been going through a major growth spurt and has been eating almost around-the-clock! Since I don’t want him to load up on junk after school, I decided to come up with a healthy and satisfying snack recipe which is how I created these Little Hasselback Potatoes with Tahini Sauce.

    Baby Hasselback Potatoes with Lemon Tahini Sauce Recipe

    If you’ve never tried making Hasselback style potatoes, it couldn’t be easier. You simply slice little slits in the potatoes, about 3/4 of the way through, leaving the potato in tact. Brush with olive oil and sprinkle with salt and pepper then they’re ready to bake until crispy.

    Baby Hasselback Potatoes Recipe with Tahini Sauce

    While the potatoes bake, I whisk together a simple tahini sauce made with lemon juice and garlic. My kids love hummus so it’s no surprise they love this sauce as well. In fact, it’s delicious over any roasted veggie.

    Your fork is waiting.

    Baby Hasselback Potatoes with Tahini Sauce recipe

    Little Hasselback Potatoes with Tahini Sauce

    5 stars average
    The ultimate appetizer or snack recipe, little potatoes are sliced Hasselback style, roasted until golden then drizzled with a lemon-garlic tahini sauce.
    PREP: 15 mins
    COOK: 20 mins
    TOTAL: 35 mins
    Save
    Servings: 4

    Ingredients
     

    • 24 Dynamic Duo or other Little Potato Company variety potatoes
    • 1 tablespoon extra virgin olive oil
    • 1 teaspoon salt
    • ½ teaspoon pepper

    Tahini Sauce

    • 2 tablespoons tahini
    • ¼ cup lemon juice
    • 1 clove garlic (minced)
    • ¼ teaspoon salt
    • 2 tablespoons warm water

    Instructions
     

    • Preheat oven to 425 degrees. Carefully slice the potatoes Hasselback style, being careful not to slice all the way through so the potatoes remain in-tact.
      Slicing Baby Hasselback Potatoes
    • Gently brush the potatoes with olive oil then sprinkle with salt and pepper before roasting until golden brown, about 15-20 minutes.
    • While the potatoes are roasting, whisk together the tahini sauce: tahini through warm water. If the sauce is too thick, add more warm water working 1 tablespoon at a time. Check for seasoning and add more salt or pepper to taste if needed.
    • To serve, drizzle the potatoes with the tahini sauce or serve it on the side as a dipping sauce.

    Nutrition

    Serving: 6potatoesCalories: 168kcalCarbohydrates: 23.9gProtein: 3.9gFat: 6.7gSaturated Fat: 0.8gMonounsaturated Fat: 5.9gSodium: 613mgFiber: 3.4gSugar: 3.4g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Check out my Pinterest board for more side dish recipes!

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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

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