If you’re looking for a striking side dish or appetizer that will impress your guests, try these mini hasselback potatoes with mustard sauce. The first time I made these a few weeks ago I was doing an Instagram Live video and accidentally called them Hasselhoffs and that caught on and now that’s what I call them, jokingly. These would be perfect for any summer party appetizer, lunch or dinner side.mini hasselback potatoes with mustard sauceThese 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.

mini hasselback potatoes with mustard sauce mini hasselback potatoes with mustard sauce
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 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.
mini hasselback potatoes with mustard sauce 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.
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.mini hasselback potatoes with mustard saucemini hasselback potatoes with mustard saucemini hasselback potatoes with mustard sauceLet’s get started. You wont 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.mini hasselback potatoes with mustard saucemini hasselback potatoes with mustard saucemini hasselback potatoes with mustard sauce mini hasselback potatoes with mustard sauceSERVES 6
20-30 or about 2 lbs of mini potatoes, mixed variety like Yukon gold and baby reds
1/4 C duck fat, or other fat like olive oil, butter or bacon fat, you might not need all of it
fresh thyme, this will be tucked in the cut crevasses of the cut potato
generous amount of sea salt, I used this smoked salt by Jacobsen Salt on mine
pretty baking dish or a fun enamel tray
silicone basting brush
aluminum foil
1. Preheat oven to 400F.
2. 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.
3. Use a basting brush to brush on a layer of the duck fat.
4. 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.
5. 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.
6. Cover with aluminum foil and bake for 40 minutes covered.
7. Take the tray out of the oven, turn up the heat to 450F.
8. Place it back for an additional 25-30 minutes uncovered.
9. 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 be ware 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.
mini hasselback potatoes with mustard sauceMAKES 16oz

1/2 cup yellow mustard seeds, I get mine here
1/2 brown mustard seeds from here
1 cup vinegar or your choice, I used Bragg Apple Cider vinegar
sea salt to taste, I used the same smoked salt as the potatoes above, but you can use regular
1-2 tbsp fresh thyme, chopped
8 cloves of roasted garlic
1/4 lemon, more if you want a more zesty flavor
OTHER OPTIONS FOR FLAVORS, not Whole30 approved
white wine, beer, cider, honey, caraway, coriander, rosemary and chillies
mason jar
food processor
rubber spatula
1. Place both mustard seeds in a mason jar.
2. Pour in the vinegar and close the lid tightly.
3. Leave on the counter over night.
4. 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.
5. 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.mini hasselback potatoes with mustard sauceMUSTARD-MAYO DIP
4 tbsp homemade mustard, from above recipe
4 tbsp homemade mayo from my post here
1/4 lemon juiced
1 tbsp fresh thyme, chopped
smoked sea salt or regular sea salt to taste
Combine all ingredients in a bowl and enjoy with the potatoes, also really good on meats or as a veggie dip.

I hope you guys enjoyed this recipe. Come show me some love over on Instagram after you make these little “Hasselhoffs” hehe.



If you give these mini hasselback potatoes a try, let me know what you think. Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #lenaskitchenblog on Instagram! I love seeing what you come up with!

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9 Comments on Mini hasselback potatoes with mustard sauce

  1. Tanya Petrus
    January 31, 2017 at 4:42 am (12 months ago)

    You guys I made these potatoes for the first time today and all got to say is WOW! They were gone of my table before I knew it. My kids loved them and my husband told me I better be making them tomorrow again! Yes, they are that good! I also stuffed some bacon in them here and there. Seriously the best potatoes I ever ate! They look very fancy but take very little effort to make. Highly recommend this recipe! Thank you lenaskitchen!

  2. CindyIamwe
    February 1, 2017 at 5:52 pm (12 months ago)

    I will be making these for super Sunday dinner, with some hot wings and three different sliders, I usually do potatoe wedges but these have caught my eyes and taste buds

  3. Natalia
    February 10, 2017 at 1:27 am (12 months ago)

    Made these tonight and they were bomb!!! Loved the tip to slice them in a wooden spoon, it was so easy. I appreciate the links to the products you use. Very helpful! Going to make these to bring to a baby shower as an appetizer!

  4. Violetta
    February 10, 2017 at 1:39 am (12 months ago)

    Oh my gosh. These are DELICIOUS!!! I made them for the first time today paired with seared beef short ribs. Best dinner I’ve made in a while. Thank you, Lena!!!

  5. Anna D
    February 11, 2017 at 4:37 am (12 months ago)

    Made these for the first time today, used larger Yukon gold patatoes and cooked longer, per lenas instructions and wow my whole kitchen smells amazing and they are super duper delicious!! Perfectly fork tender and creamy on the inside yet crisp at the top. Make these! The most attractive patatoes dish I’ve ever made. 5 stars for these hasslehauffs. Yum!

  6. Vivian Stowe
    August 17, 2017 at 4:03 pm (5 months ago)

    These were so good! My hubby ate a couple and said, “Wow, these are some tasty little potatoes.” Will do these for my next big family dinner.

    • lenaskitchen
      August 17, 2017 at 7:48 pm (5 months ago)

      Vivian, so glad to hear that. They are some of my favorites too and I make them for parties as an appetizer and they are a big hit for sure. Thank for sharing your feedback.

  7. Jim Scolastico
    September 24, 2017 at 11:16 pm (4 months ago)

    Made these for a group of 10 as part of a BBQ birthday celebration…they were the star of the show! Everyone was blown away! They’ve become a regular in our rotation…definitely worth the effort.

    • lenaskitchen
      September 26, 2017 at 6:42 pm (4 months ago)

      Jim, I am so glad to hear that and I so agree that they are worth the effort for sure. One of my favorite recipes to share as well. Thank you for your feedback and comment.


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