*This post may contain affiliate links. Read more »
These Hasselback potatoes look fancy enough to steal the show at any gathering, yet they're incredibly easy to make and only need a handful of simple ingredients. With tender insides and edges that are golden and crisp, these beauties require just one pan, are super-low-fuss, and have been approved by more than 500 recipe testers from all around the world.
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cinnamon Snail.
If you’re new to Hasselbacks, think of them as the elegant lovechild of the classic baked potato and oven-baked potato chips. The name comes from the Hasselbacken restaurant in Sweden, where the technique was invented in the 1950s.
Cutting the potatoes into thin, accordion-like slices lets every bit of oil, herb, and garlic seep in, making each slice flavorful and crisp. This recipe rocks so hard as a side for maple-glazed vegan ham, vegan fried chicken, or even this insanely creepy human baby-shaped tofu turkey…
Ready to take Mr. Potato Head to the upper echelon of yumminess? Follow the simple steps of this recipe and say hello to your family’s new fave way to eat potatoes!
Jump to:
🥰 Why you’ll adore this Hasselback Potato recipe
✅ Tested and Approved Worldwide: Like all of the vegan recipes I publish, I sent it out to a global team of hundreds of recipe testers, who loved it dearly.
🧄 Garlic Herb Magic: Thin cuts in each potato mean that the olive oil, garlic, and herbs soak deep into every slice, creating complex layers of flavor and texture in every bite.
⏱ Easy & Quick Prep: Just a few minutes of careful slicing, and these potatoes are on their way by the time your oven is preheated!
🛒 Simple Ingredients, Big Flavor: All you need are potatoes, olive oil, garlic, and a few herbs—ingredients you likely already have or can grab just about anywhere.
✊ Vegan AF & GF: Just like all my vegan Christmas recipes, this Hasselback recipe is 100 percent plant-based. Looking for gluten-free vegan recipes to rock on your holiday table? This one is supremely not-weird, and no one will be disappointed that there’s no parmesan cheese in it at all.
🥔 Ingredients for Hasselback Potatoes
The Potatoes
Look, Russets have their place in dairy-free mashed potatoes and sambal goreng kentang. But for Hasselbacks, Yukon Golds are the best choice for their fluffy interiors and crisp exteriors with just the thinnest skin. Their oval shape also encourages the fanning effect that’s essential for the rich texture. Of course, you can also make this impressive side dish with sweet potatoes if that's your jam.
Olive Oil
This recipe works fine with regular olive oil, but since it’s a primary flavor ingredient in this, I recommend using a flavorful extra virgin olive oil if you have some on hand.
If you like, for the final basting, you can use a good quality, natural truffle oil instead of regular olive oil. This is great for complementing the flavors of mushroom gravy, should you decide to serve it with that.
Alternatively, in place of the olive oil, you can use garlic butter by melting any vegan butter (including the one I teach in my vegan dairy crash course) of your choice in a small saucepan.
Garlic
Garlic is full of antioxidants and brings a savory, slightly spicy depth to the dish. When roasted, garlic mellows and infuses the oil, spreading its flavor into every cut of the potatoes. If you eat only sattvic food, this recipe can be made with grated horseradish in place of the garlic.
Herbs
Other than the chopped parsley that gets mixed into the oil, herbs also provide a pretty crucial purpose in this recipe, beyond just giving it awesome flavor.
When you slip either sage or rosemary leaves between each slice of the potatoes, it helps open the slits as the potatoes bake. This lets hot air in between the slices and encourages the fanning that both lets flavor into the potatoes and lets the slices crisp without the interior potato flesh being undercooked.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Loaded Vegan Hasselback Potatoes
Add a generous tablespoon of nutritional yeast to the olive oil mixture that you baste the potatoes with. Once roasted, top the Hasselbacks with a spoonful of vegan chili, vegan sour cream, or vegan nacho cheese. Garnish with crumbled vegan sausage, vegan buffalo sauce, and minced chives.
Spanish Patatas Bravas
Roast the potatoes and serve with a simple bravas sauce made from smoked paprika, tomatoes, and a touch of cayenne for a mildly spicy, classic Spanish flavor. Garnish with seasoned bread crumbs, and serve with a sprinkle of black pepper and a drizzle of citrus juice mixed with vegan kewpie mayo.
Tom Yum Hasselback Potatoes
Mix a tablespoon of tom yum paste, red curry paste, or bumbu Bali into the basting oil mixture. Use Thai basil leaves in place of the sage between the slices of potato. Serve these drizzled with sriracha, homemade sambal oelek, or chili garlic sauce.
📖 How to make Hasselback potatoes
Nail these ‘taters on your first shot by following these step-by-step photos with helpful tips. Or scroll down to the bottom of this page for the easy-to-print recipe card.
Step One
Preheat:
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step Two
Scrub-a-Dub Spud:
Scrub the potatoes clean and dry each one thoroughly with a kitchen towel.
Step Three
Training Wheels:
First, cut a thin slice off the bottom of each potato so that they sit flat without rolling.
Working one potato at a time, place either chopsticks, clean pencils, or the wooden spoon handles with even height on either side of the potato.
Cut Hasselback potatoes crosswise in even thin slices, about ⅛ inch (2-3 mm) apart, stopping ¼ inch (6 mm) from the bottom to keep the base intact.
Step Four
Garlic Oil:
In a small bowl, mix the olive oil, minced parsley, minced garlic, and salt.
Step Five
Herb Your Enthusiasm:
Arrange the potatoes on the lined baking sheet, then brush generously with the seasoned oil, ensuring the oil drips down between the slices.
Tuck a leaf of sage or rosemary into the potato slices to add flavor and help air circulate as they cook.
Step Six
Celebrity Roast:
Roast the potatoes for 50–60 minutes in your preheated oven until they’re golden and crispy on the outside and soft in the center. Halfway through, brush with any remaining olive oil mixture.
Step Seven
Hit 'Em with Salt, Bae:
Remove from the oven and sprinkle the potatoes with coarse sea salt. Garnish with parsley leaves, crushed red pepper flakes, thinly sliced chives, or green onions, as desired. Serve hot.
💡Serving Ideas
These baked potatoes are a perfect side dish for a cozy holiday feast or a casual dinner with anyone you know who doesn’t hate potatoes.
For Thanksgiving or Christmas dinner, these go along so nicely with all of the classics. Turkish cranberry relish or maple bourbon cranberry sauce? Vegan green bean casserole, sweet potato casserole, or candied yams? Vegan garlic bread? See why these are my favorite holidays to cook for?
Top your Hasselbacks with vegan brown gravy with some vegan drumsticks, why don’tcha?
Or serve ‘em up for breakfast topped with creamy vegan sausage gravy next to a giant stack of blue corn pancakes with a vegan breakfast sausage on the side!
👉Top tips
- Thin slicing and fanning are the real game-changers for perfect Hasselback potatoes! Aim for super-thin, 2-3 millimeter slices and leave about one centimeter or less at the base to create the perfect spread as they cook. The sage leaves and regular basting by dragging your brush along the surface help open up the slices and encourage that crispy finish with every pass. Oval potatoes fan better than round ones, so grab those Yukon Golds, for crying out loud!
- Here’s how to cut perfect Hasselback potatoes: Start by slicing a thin piece off the bottom so your potato sits stable and flat. Then, place chopsticks or the handles of wooden spoons on either side of the potato as a guide to prevent cutting all the way through. Aim for super-thin, 2-3 millimeter slices to get that fan effect and crisp edges, with room for oil and salt to seep in while baking!
- Don't use the crappiest knife in the galaxy: Use a thin, sharp knife, and use the tip end of the knife to make the thinnest, most even cuts. A paring knife works too, as long as it's nice and sharp. Make sure you use an even cutting board to prevent uneven depth of your cut.
- Herbs to the Rescue: Adding fresh herbs like sage or rosemary into the slits can infuse amazing flavor as the potatoes roast, while also encouraging the slices to spread and cook nicely.
- Want to use vegan butter instead? No prob. Just use melted butter so that the bits of garlic and herb can distribute themselves nicely in it. You can use Earth Balance, Miyoko's, or the butter I teach in my vegan dairy crash course!
🤷♀️ Recipe FAQs
Yukon Gold potatoes are ideal for this Hasselback potatoes recipe because they have a creamy texture and fan perfectly while roasting. Their subtle, delicious sweetness also adds great flavor to the dish. Red potatoes work equally well but aren't as common to find in stores.
Small-sized russet potatoes can be used but aren't quite as good because of their thick, rough skins.
Whatever potato variety you go with, don't opt for very large potatoes, as they will take an even longer time to bake and will not easily fan open.
To achieve crispy Hasselback potatoes, brush them generously with olive oil and ensure you roast them at a high temperature, around 425°F (220°C), to promote browning and crispiness.
Hasselback potatoes are ready when they are golden brown and crispy on the outside while being fork-tender on the inside, usually taking about 50–60 minutes in a hot oven.
Like you would do when checking a muffin (my faves BTW are vegan blueberry muffins and pistachio cardamom-kissed vegan pumpkin muffins), you can use a toothpick from the bottom to make sure the internal flesh is tender and fully cooked.
❄️ Refrigeration:
Allow the Hasselback potatoes to cool completely before storing. Place them in an airtight container and refrigerate for up to 3 days.
🧊 Freezing:
Nah. These really aren’t awesome once frozen, thawed, and reheated. Just don’t even think about it, ok?
🔥 Stovetop Reheating:
To reheat on the stovetop, add a drizzle of olive oil to a skillet over medium heat. Once the oil is hot, place the potatoes in the skillet and cover with a lid. Heat for about ten minutes, flipping them halfway through to ensure they are warmed evenly and crisp up again.
🥵 Oven Reheating:
Preheat the oven to 350°F (175°C). Arrange the potatoes on a baking sheet, cover loosely with foil, and heat for 10–15 minutes, or until warmed through and edges are crispy again.
⚡️ Microwave Reheating:
For microwave reheating, place the Hasselback potatoes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture, and heat on medium power for 2–3 minutes, or until they are warmed through.
✌️You'll love these other potato recipes too
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cinnamon Snail.
Get your hands on seriously crowd-pleasing vegan Thanksgiving menus, including detailed video guidance from Chef Adam Sobel.
Hasselback Potatoes Recipe with Garlic and Sage
Equipment
- Kitchen towel
Ingredients
Optional herbs:
- Sage leaves
- 2 sprigs rosemary
Optional garnishes:
- Fresh parsley leaves
- Chives finely minced
- Crushed red pepper flakes
Instructions
- Preheat the oven to 425°F (220°C) and line a baking pan with parchment paper.
- After scrubbing the potatoes clean, dry them thoroughly with a kitchen towel.
- Carefully slice each potato crosswise into thin, even slits (about ⅛ inch, or 3 mm), stopping about ¼ inch (6 mm) from the bottom so that the slices stay connected at the base. You can use chopsticks or clean pencils as a guide on either side of the potatoes to prevent the knife from cutting all the way through.
- In a small bowl, combine the olive oil, minced parsley, minced garlic, and salt. Place the potatoes on a baking sheet lined with parchment paper. Brush the potatoes generously with the olive oil mixture. You may need to slightly open up the slits as you cut to ensure that some of the seasoned oil drips between the slices.
- If using, tuck a sage leaf or rosemary into all of the slits of each potato for added flavor and to help hot air enter more easily.
- Roast for 60-70 minutes, or until the potatoes are golden and crispy on the outside and tender inside. Halfway through roasting, brush again with any remaining olive oil mixture.
- Once out of the oven, sprinkle the potatoes with coarse sea salt. Garnish with fresh parsley leaves, chives, or crushed red pepper flakes, if desired. Serve hot.
Notes
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cinnamon Snail.
J says
Love these, will be making them on repeat! Plus, ideal for any crowd regardless of food/eating preferences and restrictions at Thanksgiving. (I do cheat when making for myself by microwaving first phase of cooking - 2 minutes, turn over, 2 minutes - and baking the second to get the crispy outside. Poke a few holes before microwaving.) Regardless of long way vs shorter way, the flavors in this recipe are supreme.
Paige Davis says
Made these tonight on the fly and was very happy with the result. They looked so pretty and delicious