Thrive

Everyday Dairy Free Living

Hasselback Fingerling Potatoes with Vegan Sour “Cream”

July 21, 2016
By: of Thrive
Prep 10 min
Cook 20 min
Yield 3-4

These Hasselback-style fingerlings might be small in size, but they are definitely big on flavor. Serve these bite-sized potatoes with a dairy-free sour cream dip for a cute tapas the whole family will love!

Directions

For the Hasselback Potatoes:

  1. Preheat your oven to 450 degrees.
  2. Wash the fingerling potatoes in water then pat dry.
  3. Coat a casserole dish or baking sheet with 1 tablespoon of olive oil and set aside. A metal dish/sheet will work best.
  4. Slice each fingerling potato until it resembles thin slices just held together at the bottom. Think of it like you are very deeply scoring each potato.
  5. Place the scored potatoes in the olive oil coated dish, and roll them around until lightly coated.
  6. Drizzle with another tablespoon of olive oil then sprinkle with the dry seasoning while continuously moving the potatoes. The potatoes should now be coated in oil and seasoning on all sides.
  7. Adjust the potatoes so that they are all “face up” in the pan. Having the scores facing upward is what will help them retain all of their flavor and will help cut down on cooking time!
  8. Drizzle the remaining tablespoon of olive oil over the potatoes, trying to focus as much of it between the slices as possible, then squeeze just a bit of fresh lemon juice over top before placing in the oven.
  9. Bake at 450 degrees for 20-25 minutes.

These Hasselback-style fingerlings might be small in size, but they are definitely big on flavor. Serve these bite-sized potatoes with a dairy-free sour cream dip for a cute tapas the whole family will love!

For the Vegan Sour Cream:

  1. Mix the yogurt alternative, salt and lemon juice together in a small bowl.
  2. Serve in individual dipping bowls or ramekins if you are worried about double-dipping!
  3. Garnish with freshly diced chives.

Enjoy!

The So Delicious Dairy Free Team

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