Reported to have been created at Stockholm’s Hasselbacken restaurant in 1953, Hasselback potatoes are a perennial holiday favorite. In lieu of a trip to Sweden, we created this pint-size version that trades the usual russet potatoes for baby Yukon Gold potatoes. The mini Hasselbacks are piled over a ranchy, oniony sour cream sauce you’ll want to spoon over everything from your next baked potato to your entire Thanksgiving dinner (gravy, who?).
Using young potatoes has many benefits: The spuds have a shorter cooking time and a higher ratio of crunchy scored edges to tender centers. They become teeny potato poppers you could just as easily serve as finger food at a cocktail party or side dish at a holiday dinner. To create their signature shape, use two chopsticks or very thin wooden spoons to stabilize the potatoes, then make thin slices crosswise with a sharp knife. The chopsticks will prevent you from slicing all the way through and ruining the accordion effect. Use your hands to massage olive oil onto the potato, taking care to get inside the potato slices so they crisp as they roast.
To keep in theme, we top these mini Hasselback potatoes with a smattering of chives, but a medley of fresh herbs or green onions—or even a sprinkle of Parmesan cheese—is never a bad idea. If you have leftovers, store the potatoes and sauce separately; reheat the potatoes in a 425° oven just until warm.
More Thanksgiving potato recipes, including air fryer potato wedges, cheesy potatoes au gratin, Perfect Oven-Roasted Potatoes, and, of course, Ultra-Creamy Mashed Potatoes, right this way →