Baby Hasselback Potatoes with Tahini Sauce recipe
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5 from 3 votes

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.
Course Appetizer, Snack
Cuisine American
Keyword roasted potatoes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 168kcal
Author Liz Della Croce


  • 24 Dynamic Duo or other Little Potato Company variety potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Tahini Sauce

  • 2 tablespoons tahini
  • 1/4 cup lemon juice
  • 1 clove garlic minced
  • 1/4 teaspoon salt
  • 2 tablespoons warm water


  • 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.


Serving: 6potatoes | Calories: 168kcal | Carbohydrates: 23.9g | Protein: 3.9g | Fat: 6.7g | Saturated Fat: 0.8g | Monounsaturated Fat: 5.9g | Sodium: 613mg | Fiber: 3.4g | Sugar: 3.4g