The ultimate appetizer or snack recipe, Little Potatoes are sliced Hasselback-style, roasted until golden, then drizzled with a lemon-garlic tahini sauce.

15 mins
20 mins


  • Wooden spoon
  • Baking sheet


  • 24 Little Potatoes
  • 1 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp tahini
  • 1/4 cup lemon juice
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 2 Tbsp warm water


  • Step 1

    Preheat oven to 425 °F. Carefully slice the potatoes, being careful not to slice all the way through so the potatoes remain in-tact. Use a wooden spoon as a guard to help.

  • Step 2

    Gently brush the potatoes with olive oil then sprinkle with salt and pepper before roasting until golden brown, about 15 to 20 minutes.

  • Step 3

    While the potatoes are roasting, whisk together the tahini sauce: tahini through warm water. If the sauce is too thick, add more warm water working 1 tablespoon at a time. Check for seasoning and add more salt or pepper to taste if needed.

  • Step 4

    To serve, drizzle the potatoes with the tahini sauce or serve it on the side as a dipping sauce.