How to make Hasselback Potatoes | FoodByMaria

Vegan Meals

How to make Hasselback Potatoes

Prep

10 mins

Cook

60 mins

Yield

4-6

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 recipe: 

  • Delicious: Hasselback potatoes are so damn good and seriously one of my comfort foods
  • Easy and Fuss-Free: Most of the time for this 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 these hasselback potatoes deliver
  • Guilt-Free: This recipe is healthy and you can indulge with eating them without feeling guilty

Hasselback potatoes on a plate with fresh herbs

Ingredient Notes: 

Potatoes: Yukon Gold, Russet, Red Bliss, or Purple, all of these work great for hasselback potatoes. 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 the 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 hasselback potatoes:

  1. Heat the oven to 425°F with a rack in the lower-middle position.
  2. Wash, scrub and pat dry the potatoes. You can also peel the potatoes.
  3. 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.
  4. Brush, or cover potatoes with half your beautiful oil or fat.
  5. Give the 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 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 even coating, and that some of the oil drizzles down into the cracks of the potato slits.
  9. Bake for another 30 minutes until the 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.

How to serve: Eat on their 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 them 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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How to make Hasselback Potatoes

  • Author: Maria Koutsogiannis
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 mins
  • Yield: 4-6 1x
  • Category: Dinner
  • Cuisine: Plant-based

Description

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


Ingredients

Scale
  • 46 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

  1. Heat the oven to 425°F with a rack in the lower-middle position.
  2. Wash, scrub, and pat dry the potatoes. You can also peel the potatoes.
  3. 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.
  4. Brush, or cover potatoes with half your beautiful oil or fat.
  5. Give the 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 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.
  9. Bake for another 30 minutes until the potatoes are crispy and easily pierced with a sharp knife or tooth pick.
  10. If you use smaller or larger potatoes cook accordingly.
  11. Serve immediately because these puppies taste best hot and fresh!

 

Nisha / @rainbowplantlife

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

Maria Koutsogiannis

Thank you so much sweetie! these really tasted good!

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!

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