Hasselback Fingerling Potatoes

These succulent morsels will be a surefire hit at any family meal gathering.

These succulent morsels will be a surefire hit at any family meal gathering.

These fingerling potatoes are a quick and easy side dish that require very little prep, so that means more time to spend mingling instead of in the kitchen. They taste great, and are a nice alternative to mashed potatoes for your Easter, or other holiday, dinner. They can also be made lactose-intolerant friendly by using lactose free yogurt.

Serves: 6

Serving Size: ~6 fingerling potatoes and 2 tbsp. savoury yogurt sauce


  • 1 bag of fingerling potatoes (680 g)
  • 4 tbsp. olive oil, divided
  • 1 tsp. pepper, divided
  • ¾ cup plain greek yogurt
  • 1 tsp. garlic powder
  • pinch of salt
  • ¼ bunch chives, chopped finely


·         Preheat oven to 350°F and line a baking sheet with parchment paper

·         Wash and dry fingerling potatoes

·         Using a sharp paring knife, make small cuts in the potatoes, going only about ¾ of the way into the potato, to ensure they remain intact

·         Place on the prepared baking sheet and drizzle 3 tbsp. of olive oil over the potatoes, and ½ tsp pepper. Bake in preheated oven for about 45 minutes, until golden and tender

·         While the potatoes are baking, chop the chives and set aside.

·         In a squeeze bottle, or a bowl, combine the yogurt, remaining olive oil, garlic powder, salt and pepper and mix together.

·         Once the potatoes are cooked through, place on a plate or platter, drizzle the savoury yogurt overtop and sprinkle with chives!

Recipe development and photography courtesy of Tamara Saslove, BASc, culinary student extraordinaire, and RD in the making.


For a pdf version of this recipe, click here.

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