Hasselback Potato Recipe | FoodByMaria Recipes

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Hasselback Potato Recipe

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Close-up of my hasselback potatoes recipes on a plate

Prep

10 minutes

Cook

1 hour

Yield

4 -6

Want to know how to make hasselback potatoes? This easy hasselback potatoes recipe is perfect for a side dish this summer.

Did someone say Hasselback Potatoes?! Hell yeah we did, and they are so good and easy to make.  I feel they are currently the most trendy and sexy way to present the natural food, the potato, and without the stress and fuss!  These bad boys are perfect for a dinner pairing, quick lunch, or even breakfast with delicious lentils in sauce and a side of avocado and tomatoes.   The plant-based hasselback potatoes recipe possibilities are endless when you have fun and use natural and organic foods!

Why you’ll love this Hasselback Potato Recipe:

  • Delicious: This hasselback potato recipe is so damn good and seriously one of my comfort foods
  • Easy and Fuss-Free: Most of the time for this hasselback potato recipe is spent with them cooking, the prep is only 10-minutes
  • Crunch but Soft: I love a potato that has a crunch to the skin but is soft on the inside and this hasselback potato recipe delivers
  • Guilt-Free: This recipe is healthy and you can indulge with eating them without feeling guilty

Hasselback potatoes on a plate with fresh herbs

What are hasselback potatoes? 

Hasselback potatoes are a type of baked potato that is cut halfway through into thin, fan-like slices. They are usually served as a side dish or canape with various toppings that you can add. They are so perfect paired with a holiday dinner at Thanksgiving or Christmas. 

Hasselback Potato Recipe Ingredient Notes: 

Potatoes: Yukon Gold, Russet, Red Bliss, or Purple, all of these work great for this hasselback potato recipe. If you use a mix, they’ll also add a lot of color to your plate. 

Fat: The “fat” is what helps cook these bad boys. All you really need for this recipe is potatoes and the fat. Use vegan butter, olive oil or coconut oil here.

Harvest Snaps: You can completely amplify this dish by adding optional ingredients, like Harvest Snaps, vegan butter, and rosemary.  This crumbles crusty coating adds so much texture, character and a sense of class and fun. The Harvest Snaps are a perfect source of added nutrients, plant-based protein and flavour! I mean can you believe they are made from REAL vegetables!?! I can because they taste amazing, and really transform this dish into something special for the whole family to enjoy.

How to make this hasselback potato recipe:

  1. Heat the oven to 425°F with a rack in the lower-middle position.
  2. Wash, scrub and pat dry potatoes. You can also peel potatoes.
  3. Cut slits in potatoes, leaving the bottom intact, stopping just before you cut through so that the slices stay connected at the bottom of potato. Space the slices 1/8-inch to 1/4-inch apart.
  4. Brush, or cover potatoes with half your beautiful oil or fat.
  5. Give potatoes a generous dusting of salt and pepper.
  6. Optional: into a food processor add 1 cup of harvest snaps, 2 sprigs of rosemary, and 1 tbsp vegan butter. Pulse till a fine crumb develops.
  7. Cover potatoes with this gorgeous and fragrant crumble.
  8. Bake potatoes for 30 minutes. Remove the potatoes from the oven, and add the other half of the oil or fat to the potatoes. Make sure they get an even coating, and that some of the oil drizzles down into the cracks of the potato slits.
  9. Bake for another 30 minutes until potatoes are crispy and easily pierced with a sharp knife or toothpick.
  10. If you use smaller or larger potatoes cook accordingly.
  11. Serve immediately because these puppies taste best hot and fresh!

Expert Tips & FAQ: 

Optional Extras: Add minced fresh herbs, spices, panko crumbs, or Harvest Snaps to this hasselback potato recipe to add some pizazz! 

How to serve: Eat this hasselback potato recipe on its own or add your favorite toppings like vegan sour cream, cheddar cheese, or your favorite dipping sauce

Potatoes: These can really be made with any potatoes, I like using a mix of whatever I have on hand. It’s a great way to use up your bag of potatoes under your counter.

What to eat them with: Serve this hasselback potato recipe as a side dish to your favorite protein, at a BBQ, or there is no judgement if you just want to eat these on their own!

Close-up of hasselback potatoes in a bowl

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Hasselback Potato Recipe

5 from 6 votes
Want to know how to make hasselback potatoes? This easy hasselback potatoes recipe is perfect for a side dish this summer.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course dinner
Cuisine Plant-Based
Servings 4 -6

Ingredients
  

  • 4-6 potatoes - Yukon Gold Russet, Red Bliss, or Purple
  • 4 tablespoons melted vegan butter olive oil or coconut oil
  • Salt
  • Pepper
  • Optional extras: minced fresh herbs spices, panko crumbs, harvest snaps

Instructions
 

  • Heat the oven to 425°F with a rack in the lower-middle position.
  • Wash, scrub, and pat dry the potatoes. You can also peel the potatoes.
  • Cut slits in the potatoes, leaving the bottom intact, stopping just before you cut through so that the slices stay connected at the bottom of the potato. Space the slices 1/8-inch to 1/4-inch apart.
  • Brush, or cover potatoes with half your beautiful oil or fat.
  • Give the potatoes a generous dusting of salt and pepper.
  • Optional: into a food processor add 1 cup of harvest snaps, 2 sprigs of rosemary and 1 tbsp vegan butter. Pulse till a fine crumb develops.
  • Cover potatoes with this gorgeous and fragrant crumble.
  • Bake the potatoes for 30 minutes. Remove the potatoes from the oven, and add the other half of the oil or fat to the potatoes. Make sure they get an event coating, and that some of the oil drizzles down into the cracks of the potato slits.
  • Bake for another 30 minutes until the potatoes are crispy and easily pierced with a sharp knife or tooth pick.
  • If you use smaller or larger potatoes cook accordingly.
  • Serve immediately because these puppies taste best hot and fresh!
Review This Recipe Let us know how it was!

 

Maria Koutsogiannis

thank you so much, kelsie!

Bonnie Hunt

5 stars
my kids love these!!

Maria Koutsogiannis

they are so good!!

Gemma

5 stars
what do the harvest snaps taste like. I just did seasoning salt and pepper and added sour cream after

Maria Koutsogiannis

they taste like little veggie sticks!

Emily J.

5 stars
yummy but mine didn’t look like yours!

Maria Koutsogiannis

hahah that’s ok!!!

Ruby Spencer

5 stars
potatoes and fat – my favorite!

Maria Koutsogiannis

thank you so much girlfriend!

Loralee

I did this with sweet potatoes last year. I topped them with vegan sour cream and lots of fresh dill. 🙂 Yum!!

Maria Koutsogiannis

oh wow that sounds amazing!!!! I need to make some too soon!

Nisha / @rainbowplantlife

Great tutorial, Maria. Love the purple potatoes so much!

Maria Koutsogiannis

Thank you so much sweetie! these really tasted good!

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