Hasselback Potatoes
Thinly sliced potatoes roasted until golden and fan-like, brushed with olive oil, garlic, and herbs. Simple, elegant, and perfect as a side or light main.
Prep: 15 minutes
Bake: 45–55 minutes
Total: ~1 hour
Ingredients
4 medium potatoes (Yukon Gold or similar)
4 tbsp olive oil
2 garlic cloves, finely minced
1 tsp dried rosemary or thyme
½ tsp paprika
Salt & black pepper to taste
Optional Addings:
Fresh parsley or chives
Vegan butter or regular butter
Vegan parmesan or nutritional yeast
Instructions
1️⃣ Prep Potatoes
Wash potatoes (peel optional)
Place each potato between two chopsticks or wooden spoons
Slice thinly across without cutting all the way through
2️⃣ Season
Mix olive oil, garlic, herbs, paprika, salt & pepper
Brush generously over potatoes, letting oil drip between slices
3️⃣ Bake
Place on baking tray
Bake at 200°C (400°F) for 30 minutes
Remove, brush again with oil
Return to oven for 15–25 minutes until crispy and golden
4️⃣ Finish
Sprinkle herbs or nutritional yeast
Serve hot
Tips
Use smaller potatoes for even cooking
Fan slices gently after 30 minutes for extra crispiness
Add lemon zest for a fresh Mediterranean note
Frequently Asked Questions
Q: Can I make them vegan?
Yes — this recipe already is!
Q: Can I air fry?
Yes — air fry at 190°C for 30–35 minutes, brushing halfway.
Q: Can I prepare ahead?
Slice and keep in water up to 6 hours before baking.
Nutritional Information
Calories: 220 kcal
Carbs: 30 g
Fat: 10 g
Fiber: 4 g