Hasselback Potatoes Recipe Recipe
The best thing about this hasselback potato recipe is how easy and impressive it is! Crispy on the outside, tender on the inside, generously seasoned with olive oil, garlic, rosemary, and sea salt, they make a stunning side dish. Vegan and gluten-free.
How to Make the Best Hasselback Potatoes Recipe
Hasselback potatoes are a show-stopping side dish that looks far more complicated than it actually is to prepare. This elegant presentation features thinly sliced potatoes that stay connected at the base, then are layered with aromatic garlic and fresh rosemary before being roasted until the edges turn golden and crispy. The result is a stunning dish with incredible texture contrasts—crispy, caramelized exterior layers combined with tender, herb-infused insides.
The beauty of hasselback potatoes is that they’re completely vegan and gluten-free while still being deeply flavorful and impressive enough to serve at any dinner party. The thin slicing allows seasonings and olive oil to penetrate throughout the potato, creating maximum flavor in every bite. As the potatoes roast, the slices naturally separate slightly, allowing the oil to create those irresistibly crispy edges while keeping the interior tender and fluffy.
This recipe is versatile and forgiving—you can adjust cooking times based on potato size, and if your potatoes begin browning too quickly, simply tent with foil and lower the heat slightly. Whether you’re cooking for a special occasion or simply want to elevate an everyday meal, hasselback potatoes deliver both visual impact and delicious results with minimal hands-on effort.
Hasselback Potatoes Recipe
The best thing about this hasselback potato recipe is how easy and impressive it is! Crispy on the outside, tender on the inside, generously seasoned with olive oil, garlic, rosemary, and sea salt, they make a stunning side dish. Vegan and gluten-free.
Ingredients
Main Ingredients
Instructions
Preparation
- Preheat oven to 425°F with a rack in the lower-middle position.
- Wash and dry the potatoes. Cut the potatoes into thin slices (1/8-inch thick) while keeping their bottoms intact. Place a chopstick on each side of the potato to ensure you won't cut all the way through.
Assembly
- Slice the garlic very thinly lengthwise. Slip a piece of garlic into every other slit in the potatoes. Tuck a rosemary leaf or two into the remaining slits.
- Sprinkle the insides with salt and pepper and drizzle inside and outside generously with olive oil.
- Line a baking sheet with parchment paper and spray it with olive oil. Sprinkle the pan with salt and pepper. Place the sliced potatoes on top, swirling them to coat the bottoms.
Baking
- Make sure all the edges are coated with olive oil so they crisp up nicely.
- Bake for 35-40 minutes. At this point, the layers will start separating. Brush or spray the potatoes with a little more oil, making sure some drips down into the spaces between the slices.
- Bake for another 25-35 minutes, until the potatoes are crispy on the edges and fork tender. Bigger potatoes may take longer. If they begin to brown too much, lightly cover with foil and reduce heat to 400°F. Total baking time is 60-70 minutes for medium-sized potatoes.
- Garnish with fresh rosemary leaves and serve immediately.
