If you’re looking for a striking side dish or appetizer that will impress your guests, try these Whole30 Mini Hasselback Potatoes with mustard sauce.
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These are my new favorite to serve as a side dish with meat, fish or other veggies. I also think these make an excellent appetizer for a party, game day, or any other event. I made them for a birthday party we went to this afternoon and they were a hit. It was nice to have something different on the appetizer table for sure.
Ever since I started doing the Whole30 program in the beginning of January for the 4th time, I have been trying to be creative with my food. If you don’t know what Whole30 is, I’ll tell you the short story. You eat meat, fish, veggies, fruits and small amount of nuts and good fats, like my new obsession, Duck Fat.
I am challenging myself to make homemade sauces, mayonnaise (best tasting, never going back to the store bought stuff) and now I tried making my own mustard as well. I am huge fan of mustard and didn’t think it was going to be easy to make it… I was so wrong. The most basic ingredients to make a spectacular flavored mustard. If you are a fan of mustard, especially grainy mustard, you will love this dip.
Though these Whole30 mini hasselback potatoes look fancy, the recipe is easy and straightforward. You will impress your family and guests for sure. It takes a bit of practice to cut these, but worth the effort at the end.
Basically, you want to cut 1/8-inch thick slices in the potatoes, but not all the way through, so the slices are attached about 3/4 way down. This can be a bit of a challenge and time consuming, but I have a few tricks that will help you practice cutting these and once you get good at it, you can just use a knife with no support like I do. The knife I love to use is this Shun knife.
TO GET STARTED
1. Put a couple of chopsticks on each side of the potato, so the knife doesn’t go through all the way.
2. Use a wooden spoon as a cradle. This is my favorite method when I first started.
Let’s get started. You don’t need much to make these. The great thing is that you can add different toppings on the potatoes once they cook the first round, it can be pieces of bacon, cheese, different herbs or different type of fat. But first give them a try how I have them and then get creative.
DID YOU MAKE THIS RECIPE?
If you give my WHOLE30 MINI HASSELBACK POTATOES a try? Let me know what you think, rate and review this recipe in comments below, share it on Pinterest, Instagram or Facebook. Leave a comment and don’t forget to take a picture, tag it with #lenaskitchenblog on Instagram or tag me on my Facebook page! I love seeing what you come up with! Happy cooking.
WHOLE30 MINI HASSELBACK POTATOES
- 2 lbs (20-30) mini potatoes, a mixed variety like Yukon gold and baby reds
- 1/4 cup duck fat, or other fat like olive oil, butter, or bacon fat
- fresh thyme
- sea salt (I used Jacobsen smoked sea salt)
- pretty baking dish or a fun enamel tray
- silicone basting brush
- aluminum foil
- Preheat oven to 400F.
- Slice all your potatoes into 1/8-inch cuts 3/4 of the way down without cutting all the way through, arrange them in your baking dish cut side up.
- Use a basting brush to brush on a layer of the duck fat.
- Rip the tops off of fresh thyme and tuck small amounts in between layers, I do 3 areas for the larger potatoes and two for the smaller, but you can add less or more, up to your liking.
- Sprinkle a generous amount of sea salt on top, this will be the only seasoning so you want it to have the salty flavor. I used the smoked salt by Jacobsen Salt, but you can use regular sea salt if you don't want to get that salt. It's totally worth the investment though, I use it on meats as well to add that smokey flavor and it's so good.
- Cover with aluminum foil and bake for 40 minutes covered.
- Take the tray out of the oven, turn up the heat to 450 F. Place it back for an additional 25-30 minutes uncovered.
- Serve immediately as a side or cold for an appetizer. If you serve it as an appetizer keep reading for the mustard-mayo dip.
Mustard is so easy to make and only requires a few ingredients. You can add different flavors to make a fun flavor combination. It’s so surprising to me how the store bought mustards have many additives and preservatives.
Making your own is good for you and tastes 100 times better than the store bought version. This mustard has a nice kick of spice to it, so beware of the heat. Plus it’s Whole30 approved!
Ok and the photo of the mustard is not all glamorous, I took it with my phone at a different time really quick, but this way you will see what it looked like before I whizzed it up.
BASIC GROUND MUSTARD
- 1/2 cup yellow mustard seeds
- 1/2 cup brown mustard seeds
- 1 cup vinegar (I used Bragg Apple Cider vinegar)
- sea salt, to taste
- 1-2 tbsp fresh thyme, chopped
- 8 cloves roasted garlic
- 1/4 lemon, or more to taste
- optional additional ingredients are white wine, beer, cider, honey, caraway, coriander, rosemary, and chillies (not Whole30 approved)
- mason jar
- food processor
- rubber spatula
- Place both mustard seeds in a mason jar. Pour in the vinegar and close the lid tightly. Leave on the counter overnight.
- Next morning place the mustard seeds and the added flavors into a food processor and blend until you get a desired consistency. The yellow mustard will grind more and the brown will stay whole. That's how you get the stone ground looking mustard.
- Adjust seasoning to your liking, if it's a bit thick you can add a little bit of water to make it more thinned out.
- 4 tbsp homemade mustard, from above
- 4 tbsp homemade mayo (link to recipe is below)
- 1/4 lemon, juiced
- 1 tbsp fresh thyme, chopped
- smoked sea salt or regular sea salt, to taste
- Make your homemade mayo using this recipe.
- Combine all ingredients in a bowl and enjoy with the potatoes, also really good on meats or as a veggie dip.