Impress your guests with these Mini Hasselback Potatoes. Served with a Homemade Whole30 Mustard and fresh herbs, this is the perfect savory side dish!Jump to Recipe
Have you been lucky enough to eat a hasselback potato before? They’re the new and improved baked potato!
These Mini Hasselback Potatoes are an impressive side dish that will ‘wow’ family and friends with their looks and flavor. The thinly sliced, fan-shaped potatoes are coated in savory duck fat and topped with fresh herbs before they’re baked to crispy on the outside, buttery on the inside perfection.
I needed something to really make this potato side dish shine and the Homemade Whole30 Mustard was the perfect fit! Just like this Easy Keto Homemade Mayonnaise, whole grain mustard is easy to make at home using simple ingredients. The punchy flavors are divine, free from additives and preservatives, and is the perfect dip for potatoes as well as pretzels, sandwiches, sausage bites, and more.
Dress your thinly cut hasselback potatoes up or down for any occasion! Top each potato with shredded cheese, bacon, or garlic aioli on game day or bake them with shaved parmesan and fresh thyme for an exciting side dish at dinner parties. You can’t go wrong with this mini hasselback potato recipe!
What are hasselback potatoes?
Hasselback potatoes are named after the Swedish restaurant, Hasselbacken, where they were invented. This tasty side dish is made by slicing potatoes almost all the way through crosswise. Fanning out the sliced potato leaves room to brush on delicious fats like garlic butter, duck fat, or bacon fat, or stuff delicious things inside like bacon, cheese, or herbs.
What do you need to make hasselback potatoes?
- Mini potatoes – Use a mixed variety of baby potatoes, like Yukon gold, fingerlings, and baby reds.
- Duck fat – Duck fat + potatoes = love! It has this crazy ability to take regular baked potatoes to the next level! If you can’t find duck fat, use another fat like olive oil, butter, or bacon fat.
- Thyme and salt – Use fresh thyme and sea salt for the topping.
Homemade whole grain mustard ingredients
- Mustard seeds – Yellow and brown mustard seeds give the Whole30 mustard a great contrast of color.
- Apple cider vinegar – Soaking the mustard seeds in apple cider vinegar overnight softens them and makes them easier to blend the next day.
- Thyme – Fresh chopped thyme is best but dry herbs also work.
- Roasted garlic – Roast a whole head of garlic 1 or 2 days ahead of making the mustard to save time.
- Lemon juice – For brightness and balance.
How to make mini hasselback potatoes with Whole30 mustard
This potato side dish does take a bit more effort than usual, but it’s so worth it! The presentation alone is sure to wow everyone.
- Make the grainy mustard.
Add the vinegar-soaked mustard seeds, thyme, roasted garlic, and lemon juice to a food processor and blend to your desired consistency. You can thin it out with a little water and adjust the seasonings to taste. Keep it in a jar in the fridge until you’re ready to use.
- Slice the potatoes.
Slice each mini potato multiple times ¾ of the way down. Arrange the sliced hasselback potatoes on a baking dish.
- Brush on the flavor.
Gently brush a layer of duck fat on the outside and in between the slices. Tuck the fresh thyme in between the layers and finish with a sprinkle of salt on top.
- Bake, then serve.
Cover the baking sheet with foil and bake the potatoes. After 40 minutes, remove the foil and turn up the heat. Keep baking for about 30 minutes. When they’re ready, serve the potatoes when they’re hot and use the homemade mustard or mustard mayo for dipping!
Tips for slicing hasselback potatoes
- If you’re worried about cutting all the way through, place two chopsticks on either side of the potato as a make-shift stopper.
- If the potatoes are rolling all over the baking sheet, cut a small amount off the bottom of each one to keep them level.
- A sharp knife is key to evenly spaced, consistent slices.
Hasselback potato toppings
The beauty of hasselback potatoes is that you can stuff them with lots of delicious flavor enhancers either before baking or after. Add any of these to make the most delicious stuffed hasselback potatoes:
- Crispy bacon or bacon bits
- Shredded cheese
- Fresh thyme, chives, basil, or parsley
- Compound butter
- Hot sauce
- Caramelized onions
- Parmesan cheese
- Tarragon sauce
- Sour cream
- Garlic aioli
You can serve hasselback potatoes with practically any dinner recipe you love. They make every meal extra savory and comforting:
- Caprese Salad Burgers
- Baked Chicken Breast
- Instant Pot Ribs
- Pork Chops with Cauliflower Mash
- Crispy Air Fryer Chicken Wings
More potato recipes you’re going to love
- Crispy Classic Potato Latkes
- Easy and Creamy Mashed Potatoes
- Crispy Smashed Potatoes
- Air Fryer Baked Sweet Potatoes
- Leftover Mashed Potato Waffles
Did you try these Mini Hasselback Potatoes with Homemade Whole30 Mustard? Let me know what you think and leave a comment below! Don’t forget to also take a picture of your recreation and tag me on Instagram. I love to see all of your photos!
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.
Homemade Whole30 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.
Mustard and Mayo Dip
- 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.