June 14, 2021

Hasselback Potatoes

a collage of two photos of this recipe with a text overlay

These Hasselback potatoes are very easy to make, roasted to perfection, and super delicious. They make an impressive side dish that is perfect for a festive family dinner. 

hasselback potatoes in a black pan on a wooden board with a small bowl of sour cream on the side

hasselback potatoes in a black pan on a wooden board with a small bowl of sour cream on the side

Why This Recipe Works

Hasselback potatoes are originally from Sweden, but they have become famous all over the world. What I love most about this recipe is that it’s so easy yet very impressive. 

The potatoes are super crispy on the outside (almost chip-like) and soft and tender on the inside. 

The interior layers are packed with flavor and perfectly seasoned with olive oil, sea salt, garlic, and rosemary. If you like the taste of roasted garlic, you will love these potatoes! 

The potatoes make a great side dish for a festive dinner and they’re perfect for the holidays. Or you could serve them with toppings like vegan sour cream, guacamole, hummus, or green onions. 

They take quite some time in the oven (about 60 minutes), but the preparation is super easy. All you have to do is slice across the potatoes about 1/4 inch apart with a sharp knife. Don’t cut all the way through the potato.

What Goes Into This Recipe 

ingredients that go into this recipe on a marble countertop

ingredients that go into this recipe on a marble countertop

  • Potatoes – the potatoes you use should roughly have the same size, so they all have the same baking time. 
  • Olive Oil – make sure to use a high quality olive oil (extra virgin). You can really taste the difference. 
  • Rosemary – use fresh rosemary, not dried for this recipe. 

How To Make This Recipe 

a collage of four photos that show how to make this recipe

a collage of four photos that show how to make this recipe

1. Step: Preheat the oven to 425 °F. Place the potatoes on a cutting board. With a sharp knife carefully cut the potatoes into 1/4 inch thick slices. The slices should still stay connected at the bottom, so don’t cut all the way through the potato. Leave a solid base of at least 1/2 inch at the bottom of the potato. Cut the garlic into slices. 

2. Step: Line a baking tray with parchment paper. Place the potatoes on the baking tray. Brush them with half of the olive oil (make sure to get some oil in between the slices), and place some rosemary leaves, and the garlic slices in between each cut of the potatoes. Sprinkle each potato generously with sea salt. Bake for 30 minutes. 

3. Step: Remove the potatoes from the oven and brush them with the remaining olive oil. If some of the garlic slices are too dark, discard them. Bake for another 30 minutes. 

4. Step: Remove from the oven and serve immediately, either as a side dish or with sour cream and a big green salad. 

Recipe Notes

  • I used a silicone pastry brush to evenly cover the potatoes in olive oil. You can easily get some oil in between the single slices without breaking them. 
  • It’s important to use potatoes that roughly have the same size, so they have the same baking time. 
  • Make sure to use a sharp knife to evenly slice the potatoes. 

Hasselback Potatoes in a black pan with a small bowl of sour cream on the side

Variations

I love these potatoes with only rosemary and garlic, but if you want to change things up a bit, I’ve got some great variations for you. 

You could add:

  • vegan cheese (place vegan cheese slices between each cut of the potatoes for crispy and cheesy baked potatoes). 
  • crispy smoked tofu cubes
  • salsa and jalapeños 
  • green onions
  • vegan cheese sauce on top after baking 
  • vegan butter – spread a bit of vegan butter over the top right after you take them out of the oven

FAQs

What Kind of Potatoes Should I Use? 

I like starchy potatoes like russets or Idaho potatoes best for this recipe. They become super crispy on the outside and soft and delicate on the inside. 

The recipe also works well with Yukon Gold potatoes. 

The potatoes should all have roughly the same size. I usually use fist-sized potatoes. 

I wouldn’t use new potatoes or red potatoes for this recipe. They don’t become as crispy as starchy potatoes. The single layers also don’t open as much when being baked. 

Could I Also Use Sweet Potatoes?

Yes, you could also make Hasselback potatoes using sweet potatoes. The texture will be different, but they’re super delicious. 

You could make them savory or sweet. They’re also great with maple syrup, toasted nuts, and cinnamon. 

Can This Recipe Be Reheated? 

Yes, to reheat leftover potatoes, just place them in the oven for about 10 minutes at 225 °F. They become super crispy again this way. 

Related Recipes:

I Love To Hear From You! 

I hope you like these Hasselback potatoes as much as we do around here.

If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on FacebookInstagram, or Pinterest

Sina 

asselback potatoes in a black pan on a wooden board with a small bowl of sour cream on the side

Hasselback Potatoes

These Hasselback potatoes are very easy to make, roasted to perfection, and super delicious. They make an impressive side dish that is perfect for a festive family dinner. 

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg *{fill:#000}

5 from 1 vote

Print Pin Rate

Course: Side Dish

Cuisine: American, Swedish

Diet: Vegan, Vegetarian

Prep Time: 15 mins

Cook Time: 1 hr

Servings: 4 people

Calories: 652kcal

Author: Sina

Ingredients

Instructions

  • Preheat the oven to 425 °F. Place the potatoes on a cutting board. With a sharp knife carefully cut the potatoes into 1/4 inch thick slices. The slices should still stay connected at the bottom, so don’t cut all the way through the potato. Leave a solid base of at least 1/2 inch at the bottom of the potato. Cut the garlic into slices. 

  • Line a baking tray with parchment paper. Place the potatoes on the baking tray. Brush them with half of the olive oil (make sure to get some oil in between the slices), and place some rosemary leaves, and the garlic slices in between each cut of the potatoes. Sprinkle each potato generously with sea salt. Bake for 30 minutes. 

  • Remove the potatoes from the oven and brush them with the remaining olive oil. If some of the garlic slices are too dark, discard them. Bake for another 30 minutes. 

  • Remove from the oven and serve immediately, either as a side dish or with sour cream and a big green salad. 

Notes

  • I used a silicone pastry brush to evenly cover the potatoes in olive oil. You can easily get some oil in between the single slices without breaking them. 
  • It’s important to use potatoes that roughly have the same size, so they have the same baking time. 
  • Make sure to use a sharp knife to evenly slice the potatoes. 
  • I like starchy potatoes like russets or Idaho potatoes best for this recipe. They become super crispy on the outside and soft and delicate on the inside. 

Nutrition

Calories: 652kcal | Carbohydrates: 113g | Protein: 13g | Fat: 18g | Saturated Fat: 3g | Sodium: 39mg | Potassium: 2705mg | Fiber: 14g | Sugar: 5g | Vitamin A: 13IU | Vitamin C: 127mg | Calcium: 83mg | Iron: 5mg

Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.

Source