Our Traeger Mini Hasselback Potatoes are tender baby potatoes sliced into thin fans, smoked on a pellet grill, and simply seasoned with salt and oil. These little bites make an eye-catching side and are incredibly versatile — finish them with cheese, bacon, chives, sour cream, or a dab of butter for loaded mini potatoes that steal the show.
Traeger Mini Hasselback Potatoes
Hasselback potatoes are a playful, textural side dish that combines crispy edges with tender interiors. The technique involves slicing the potato almost through so it fans out while cooking, producing more surface area for crisping and seasoning. These mini versions are perfect for entertaining or when you want something a little different on the plate. They pair beautifully with steak, seafood, or any main course that benefits from a standout potato side.
The mini format emphasizes presentation and bite-sized convenience. While it takes more time to prep many small potatoes versus a few large ones, the result is worth the extra effort when you want a memorable side. If you prefer less prep, try the same technique on larger potatoes for the same delicious flavors with fewer cuts.
Explore my collection of Traeger Recipes for more smoked side dishes and mains.
Recipe Shopping List
Before you start, make sure you have these essentials on hand. Refer to the ingredient list below for specific quantities.
- Cooking oil (avocado oil or another high-smoke-point oil)
- Baby potatoes (small Yukon Golds, red potatoes, or a mixed bag)
- Coarse kosher salt or flaky finishing salt
Try more easy Side Dish ideas from the same recipe collection.
How To Make This Recipe
This overview covers the key steps so you know what to expect. Full measurements and a printable recipe card appear later in the post.
- Preheat the pellet grill: Heat your Traeger or other pellet grill to a high temperature — 450°F is ideal for crisp, golden edges.
- Slice the potatoes: Place the potato between two chopsticks or spoons to act as a cutting stop, then slice thinly across the potato about three-quarters of the way through so the base stays intact. Aim to leave roughly 1/4 inch uncut at the bottom so the potato holds together.
- Optional shortcut: To speed up cooking and ensure a tender center, microwave the sliced potatoes for 4–6 minutes before grilling. This step is optional; you can skip it if you prefer to cook solely on the grill.
- Season and arrange: Place the potatoes on a lightly oiled, grill-safe baking sheet. Drizzle with avocado oil, toss or shake gently to coat, then sprinkle with flaky salt.
- Grill until tender: Bake on the pellet grill for about 15–30 minutes. Time varies based on whether you microwaved them, grill temperature, and potato size. Cook until the potatoes are fork-tender and edges are crisp.
- Finish and serve: Remove from the grill, then add toppings as desired — shredded cheese, crumbled bacon, sour cream and chives, melted butter and parmesan, or a simple sprinkle of extra salt. Serve warm.
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Recipe FAQ
Small, bite-sized potatoes such as baby Yukon Golds, baby red potatoes, or a mixed bag are ideal. They hold their shape and make attractive individual servings. Any small waxy or all-purpose baby potato will work.
Store cooled leftovers in an airtight container in the refrigerator. Line containers with parchment or plastic wrap if you want to prevent the potatoes from sticking together. Reheat gently in the oven or air fryer to restore crispiness.
These mini hasselbacks are great as an appetizer when loaded with toppings, as a side for grilled steak or seafood, or even alongside eggs for a hearty brunch. They also pair well with roasted meats, grilled vegetables, or a fresh salad.
More Potato Recipes
- Blackstone Potatoes O’Brien
- Smoked Boursin Mashed Potatoes
- Crispy Loaded Potato Sticks
- Pulled Pork Twice Baked Potatoes
- Traeger Shepherd’s Pie Baked Potato
- Traeger Roasted Fingerling Potatoes
- Traeger Smoked Twice Baked Potatoes
Mini Hasselback Potato Bites — Recipe Card
Yield: 8 servings
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Ingredients
- 1 ½ pounds mini potatoes, washed
- 2–3 tablespoons avocado oil (or other high-smoke-point oil)
- 1 tablespoon kosher salt or flaky finishing salt, to taste
Instructions
- Preheat your pellet grill to 450°F (or preheat a conventional oven to 450°F if not using a grill).
- Place each potato between two chopsticks or the handles of wooden spoons and slice crosswise into thin slits, stopping about 1/4 inch from the bottom so the potato remains intact.
- Optional: Microwave the sliced potatoes on high for 4–6 minutes to jump-start the cooking and reduce grill time.
- Arrange the potatoes on a lightly oiled, grill-safe baking sheet. Drizzle with avocado oil and gently toss or shake the pan so oil coats the potatoes. Sprinkle with salt.
- Place the tray on the grill and cook until the potatoes are fork-tender and the outer edges are crisp, about 15–30 minutes depending on size and whether you microwaved them.
- Remove from the grill and finish with toppings of your choice. Serve warm.
Nutrition (per serving)
- Calories: 95
- Total Fat: 2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 2 g
- Cholesterol: 0 mg
- Sodium: 802 mg
- Carbohydrates: 18 g
- Fiber: 2 g
- Sugar: 1 g
- Protein: 2 g
Nutrition values are estimates and will vary based on ingredients and portion sizes.