Hasselback Potatoes with Ranch Dipping Sauce

How fun are these!? To be honest, I always had my eyes on these to make but never did because they looked complicated haha. But these actually were so easy! They would be perfect for a dinner party, appetizer, or just have to pair with other meals throughout the week like I did! Next time I’ll definitely try another topping too or sauce to dip them in because that definitely made it. The ranch here is from the Simple Green Meals Cookbook by my friend Jen. One of my favorite cookbooks! I love using ghee in alot of my recipes & the garlic one is my favorite. I use this one by Fourth & Heart.


  • Yukon Gold Potatoes

  • Fourth & Heart garlic ghee

  • Fresh dill

  • Salt & pepper

  • Avocado Oil

  • For the ranch: 1/2 cup raw cashews (soaked for 2 hrs) + 4 tsp lemon juice + 1/2 tsp dill + 1/4 tsp garlic powder + salt & pepper


  1. Preheat the oven to 425 degrees.

  2. Cut potatoes in thin slices all the way across the potato. Be sure to not cut all the way through the potato.

  3. Toss all the potatoes in a bowl with 1/4 cup avocado oil and salt & pepper.

  4. Lay out each potato on the pan. Make sure they are coated with the avocado oil. (May need to add more)

  5. Bake in the oven for 30 minutes.

  6. Once they have roasted for 30 minutes. bring out and put a little garlic ghee on each one. Put in the oven to cook for another 30 minutes.

  7. After finished, top with fresh dill!

  8. For the ranch dipping sauce, combine all the ingredients in the food processor & blend!