Hasselback Potatoes With Fresh Herbs

Why These Hasselback Potatoes Will Earn a Spot in Your Regular Rotation

Potatoes are always a hit, whether it’s vegan mashed potatoes or truffle fries. But now it’s time to add Hasselback potatoes to your repertoire! Here’s why:

• Crispy edges, tender centers. The thin slices create the perfect contrast of textures.
• Packed with flavour. Garlic, rosemary, thyme, and vegan butter infuse loads of flavour into every bite.
• Beautiful presentation, with the simplest ingredients. These Hasselback potatoes look impressive on the table, but the ingredient list is fairly short!

Notes on Ingredients

Here’s what you’ll need to make these Hasselback potatoes. Scroll down to the recipe card for exact measurements and full instructions.

• Russet potatoes – These work best because their starch content means they crisp up nicely while staying fluffy inside.
• Olive oil – Helps create those golden, crispy edges.
• Vegan butter – Adds richness and flavour.
• Garlic – Finely minced so it distributes evenly.
• Salt and pepper – You’ll need fine salt and pepper for seasoning the potatoes before cooking, and flaky sea salt for finishing.
• Fresh herbs – Parsley, rosemary, and thyme add an herbaceous freshness. Just lovely! Because parsley is more delicate, it’s added at the end.

How to Make Hasselback Potatoes

Below you’ll find step-by-step photos showing the process of making these Hasselback potatoes, but the full instructions are in the recipe card at the bottom of the post.

• Prep the potatoes. Preheat the oven and scrub the potatoes clean, leaving the skins on. Slice thin cuts across each potato, stopping before cutting all the way through so they stay intact.
• Make the herb butter. Stir together the olive oil, melted vegan butter, garlic, salt, pepper, rosemary, and thyme.

• Season. Place the potatoes on a lined baking sheet and gently fan the slices open. Brush with part of the herb mixture, making sure some gets between the layers.
• Bake. Roast until the slices begin to separate and the edges start to turn golden.

• Baste and finish baking. Remove from the oven and brush with the remaining herb oil, again getting into the slices. Return to the oven and bake until crispy on the edges and tender in the center.
• Finish. Sprinkle with fresh parsley and a pinch of flaky salt while hot, then serve.

Tips and Variations

• Set chopsticks or wooden spoons on either side of the potatoes when cutting. This prevents you from slicing all the way through the potatoes.
• Don’t skip the second brushing. This helps flavour get deep into the slices and improves crispiness.
• Use fresh herbs. They make a big difference in the final flavour, making the herbed butter taste, well, fresher.
• Broil at the end. For extra crispy edges, a quick broil works wonders. Just keep an eye on them so they don’t burn!
• Try other seasonings. Smoked paprika is fantastic, or try a seasoning blend like Cajun seasoning. You can also sprinkle vegan cheese onto the potatoes during the last few minutes of cooking time.

Storage and Reheating

• Refrigerator: Store leftover Hasselback potatoes in an airtight container for up to 4 days. Potatoes can get mealy after freezing, so I don’t recommend it.
• To reheat: Warm in the oven at 350°F until heated through and crisp again.

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