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Whole30 Hasselback Potatoes with Dill Pickle Aioli

Whole30 Hasselback Potatoes with Dill Pickle Aioli

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Appetizer, Dip, Sauce, Side Dish
Servings 10 or so potatoes

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. 

Notes

To reheat leftovers, an air fryer or conventional oven works best to re-crisp the potatoes.