These crispy baked Hasselback potatoes with roasted garlic and rosemary are the best easy side dish for a healthy vegan lunch or dinner! They‘re crispy on the edges, soft and creamy in the center and just so delicious! This recipe is a very old one but it’s really one of my all-time favorites – so here’s the updated version with new photos!
Crispy Roasted Garlic Hasselback Potatoes Recipe
If you’re looking for a simple but healthy side dish to your vegan Christmas dinner menu, this baked Hasselback Potatoes recipe is just perfect! Honestly, they are like having all of your potato dreams come true at once. The Hasselback potato edges are as crispy as french fries, but the centers are as creamy as mashed potatoes. Plus an extra bonus of being impressive wholesome baked potatoes that are loaded with herby garlicky flavor!
These baked Hasselback potatoes may look like they are difficult to make, but in fact, they’re very simple. They are actually just thinly sliced potatoes that are roasted to golden brown perfection while staying nutritious and relatively low in fat and calories.
How to make Hasselback Potatoes
This recipe for Hasselback Potatoes is made in a few simple steps, using just basic ingredients that you may have already at home! It’s just potatoes, garlic, rosemary, olive oil, salt, and pepper.
Simply hold a potato at one end, and gently cut slits into the potato, leaving the base intact. Make sure not to cut all the way through, but if you do, don’t worry because it’s not a big deal! Thinly slice the garlic, then place the garlic slices along with Rosemary leaves between the potato slices. Place the garlic stuffed Hasselback potatoes in a lightly greased baking dish or on a baking sheet lined with parchment paper. Brush or spray the potatoes with a drizzle of olive oil.
Bake the potatoes in a hot oven for about an hour, then sprinkle with sea salt and ground pepper. The result is baked Hasselback potatoes that are crispy and golden brown on the outside, but soft, creamy and flavorful on the inside.
Which potatoes are the best?
When it comes to choosing potatoes for a recipe, remember that they are categorized into 3 basic types:
- Starchy potatoes: They are high in starch, low in moisture and have a floury texture with creamy white flesh like russets.
- All-purpose potatoes: They have a medium starch content that falls somewhere in between starchy and waxy potatoes like Yukon golds.
- Waxy potatoes: They have less starch than starchy potatoes and contain more moisture and sugar.
Anyway, in recipes like this, where the potatoes should crisp up nicely, I suggest using starchy or all-purpose potatoes. So russet potatoes or Yukon gold potatoes will do best in here!
This Crispy Hasselback Potatoes Recipe is
- Vegan (Dairy-free)
- Quick & Easy to make
- Loaded with Garlic
- Crispy Baked from the outside
- Soft and creamy from the inside
- So delicious!
- Perfect for any time!
Best side dish for any lunch or dinner!
You can either make just a few Hasselback potatoes for a single portion or family dinner. However, you can also make a whole sheet pan of them for a crowd when you have guests. Anyway, I personally love this simple recipe because any lunch or dinner meal can be served with the addition of Baked Hasselback potatoes!
More filling ideas for Baked Potatoes
If you’re not a fan of garlic or rosemary, feel free to bake the potatoes just with a drizzle of olive oil. However, there are even more variations you can try. You could stuff them with grated vegan cheese – either store-bought or homemade melty vegan mozzarella. Or add crumbled vegan feta cheese for additional plant-based protein. My homemade vegan feta is made from tofu so it doesn’t melt but it crisps up nicely. However, vegan cream cheese or cashew ricotta would be a great idea, too.
Regarding herbs and garlic, feel free to substitute finely sliced green onions, such as chives, scallions, spring onions, etc. I also like to garnish my hasselback potatoes with other fresh herbs such as thyme, parsley, cress, etc. because herbs are healthy, delicious and always welcome! For dipping, I made a quick and simple herb dip here, but also a creamy guacamole or vegan cashew mayonnaise (aioli) would be very tasty!
More easy vegan potato recipes for the holidays to try:
- Vegan Potato Bake
- Mexican Sweet Potato Skins
- Stuffed Baked Potatoes
- Crispy French Fries
- Vegan Potato Cakes
- Vegan Sweet Potato Gnocchi
- Crispy Gnocchi with Garlic Mushrooms
- Gnocchi Vegetable Stir-fry
If you do try this baked Hasselback potatoes Recipe, I would love to read your feedback in the comments below. And if you take a photo of your impressive crispy potatoes and share it on Instagram, please don’t forget to tag me @biancazapatka to make sure I won’t miss your post. Enjoy!
Crispy Hasselback PotatoesAuthor:
- 2,2 lbs potatoes Russet or Yukon gold potatoes
- 3-4 tbsp olive oil or less if desired
- 8 garlic cloves thinly sliced
- 6 sprigs rosemary
- salt and pepper to taste
To serve (optional)
*Note: Check out the recipe video in the blog post above!
- Preheat oven 425°F (220°C). Brush the bottom of a cast-iron skillet or baking dish with a bit of olive oil.
- Wash and dry the potatoes but leave the skins on. Gently cut thin slits into the potato, about ⅛-inch thick, stopping just before you cut through to leave the base intact. (But don’t worry if you cut through by mistake).
- Thinly slice the garlic lengthwise. Place the garlic slices and some rosemary leaves between the slits of the potatoes.
- Arrange the potatoes in the prepared skillet or baking dish. Brush or spray the potatoes with 1-2 tablespoons of olive oil, making sure some of it drips down into the slits.
- Bake the potatoes for 30-35 minutes, or until the slits start separating. Then lightly brush the potatoes with the remaining 1 tablespoon of oil and bake for another 30-35 minutes, or until the potatoes are crispy on the edges and tender on the inside. (The total baking time for medium-sized potatoes takes about 60-70 minutes. Bigger potatoes may take longer and smaller potatoes are done sooner so make sure to adjust the cooking time. If they get too brown during baking, loosely cover with a piece of foil or parchment paper).
- Storage: Leftovers can be refrigerated in an airtight container for up to 5 days. To reheat, pop them in the hot oven for about 10 minutes just before serving.
- Please read my blog post for further information about this recipe.
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