These Whole30 Hasselback Potatoes with Dill Pickle Aioli are crispy on the outside, soft and buttery on the inside and make a healthy, fun and delicious side dish or appetizer.
This recipe was created in partnership with Bubbies
Hasselback Potatoes
These potatoes are crispy on the outside and soft and buttery on the inside. They are easy to make, and slicing them during the prep stage is super satisfying. With the addition of the Dill Pickle Aioli, these would be a great appetizer to serve at any gathering, but would also make a great side dish paired with meat and veggies.
Dill Pickle Aioli
If you love pickles, you’re going to be obsessed with this sauce! This aioli is made with the delicious pickle juice from Bubbies. I have always loved their products for their delicious taste and clean ingredient list on everything they make. Click here to find Bubbies in a store near you!
I also use Bubbies pickles when making my Copycat Chick Fil A Chicken Nuggets (click here for the recipe). Like these hasselback potatoes and aioli, this recipe is gluten free, grain free, dairy free, refined sugar free, paleo, Whole30 and soy free.
DIETARY NOTES
These hasselback potatoes are made with real ingredients and fit seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free
- grain free
- soy free
- refined sugar free
- lactose free
- dairy free (sub ghee for olive oil)
- vegetarian
- vegan (sub ghee for olive oil)
- paleo
- Whole30
When using ingredients recommended in the recipe below, the dill pickle aioli is:
- gluten free
- grain free
- soy free
- refined sugar free
- dairy free
- vegetarian
- paleo
- Whole30
- vegan (sub for vegan mayo, but will no longer be paleo & Whole30)
Hungry for more?
If you’re looking for more Whole30 & paleo appetizer or side dish recipes, try these next:
- Whole30 & Vegan BBQ Cauliflower Bites (whole30, paleo, soy free, grain free, gluten free, refined sugar free, dairy free, vegan, vegetarian)
- Paleo Zucchini Fritters with Pesto Aioli (whole30, paleo, soy free, grain free, gluten free, refined sugar free, dairy free, vegetarian)
- Paleo Sweet Potato Tots (sub the ghee for vegan butter or olive oil/avocado oil) (whole30, paleo, soy free, grain free, gluten free, refined sugar free, dairy free, vegetarian, vegan compliant)
- Bacon Wrapped Water Chestnuts (whole30, paleo, soy free, grain free, gluten free, refined sugar free, dairy free)
- Buffalo Chicken Stuffed Potato Skins (whole30, paleo, soy free, grain free, gluten free, refined sugar free, dairy free)
- Deviled Eggs (whole30, paleo, soy free, grain free, gluten free, refined sugar free, dairy free, vegetarian)
- Whole30 extra crispy Buffalo Chicken Wings (whole30, paleo, soy free, grain free, gluten free, refined sugar free, dairy free)
- Chili Ranch Loaded Sweet Potato Fries (whole30, paleo, soy free, grain free, gluten free, refined sugar free, dairy free)
FOLLOW ALONG
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PS – If you make these Hasselback Potatoes with Dill Pickle Aioli or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Whole30 Hasselback Potatoes with Dill Pickle Aioli
Ingredients
Hasselback Potatoes
- 1 lb mini/small gold potatoes (should be ~10) (or ~6 large)
- 3 tbsp ghee, melted (sub olive oil for vegan)
- 1 tsp garlic powder
- 1 tsp onion powder
- sprinkle of salt
Pickle Aioli
- ½ cup compliant mayo (I use Primal Kitchen or Chosen Foods)
- 3 tbsp pickle juice (I use Bubbies)
- ½ tsp garlic powder
- ½ tsp dill weed
- sprinkle of salt
Toppings (Optional)
- pickles, diced (I use Bubbies)
- salt & pepper
- fresh dill
Instructions
- Preheat your oven to 400° and line a baking sheet with parchment paper.
- Place two chopsticks or the ends of wooden spoons on either side of your potatoes, one at a time. Then, make skinny slices into the potatoes. The chopsticks/wooden spoons will serve as your guide to ensure you don’t slice all the way through each potato!
- Melt the ghee (or olive oil if vegan) then mix in the spices.
- Space out the potatoes on the lined baking sheet.
- Pour the melted ghee (or olive oil) and spices mixture into the potatoes. You can use your fingers or a pastry brush to do your best to get the mixture in between the slices.
- Bake the potatoes in the oven for 35-40 minutes and remove once golden.
- Mix together the Pickle Aioli ingredients until smooth.
- Serve the Hasselback Potatoes with the Pickle Aioli and top with diced pickles, salt, pepper and fresh dill.
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