Hasselback Potatoes With Fresh Herbs
Hasselback potatoes add a little elegance to classic baked potatoes! The edges get crispy, the insides are tender, and vegan garlic herb butter makes them irresistible.
If you’ve never made Hasselback potatoes before, they’re essentially thinly sliced potatoes that fan out as they bake, creating tons of crispy edges. They’re good with just a little olive oil, salt, and pepper, but add a buttery herb mixture that seeps into every slice, and wowza! These are perfect for entertaining, but I love making them for a weeknight too with a main dish like lemon pepper tofu.
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.
Serving Suggestions
These Hasselback potatoes are perfect alongside main dishes like marinated tofu and vegan chicken. They also pair well with a variety of other sides, from grilled maple mustard Brussels sprouts to air fryer green beans.
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.
More Vegan Potato Recipes
Enjoy friends! If you make this Hasselback potato recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Hasselback Potatoes with Fresh Herbs
Ingredients
- 4 medium or large russet potatoes, about 2 pounds, 900g
- 4 tablespoons olive oil, 60mL
- 3 tablespoons vegan butter, melted – 42g
- 3 cloves garlic , very finely minced
- 1 1/2 teaspoons fine sea salt, 9g
- 1 teaspoon freshly ground black pepper, 2g
- 1 tablespoon fresh rosemary, very finely chopped – 3g
- 1 tablespoon fresh thyme leaves, 3g
- 2 tablespoons fresh parsley, finely chopped (for finishing) – 8g
- Flaky or large grain sea salt, for topping
Instructions
- Preheat the oven to 425°F (220°C).
- Scrub and dry the potatoes thoroughly. Leave the skins on for texture and structure.
- Place one potato between two wooden spoons or chopsticks on a cutting board. Slice thin cuts across the potato, about 1/8 inch (3 mm) apart, stopping when the knife hits the spoons so you do not cut all the way through. Repeat with the remaining potatoes.
- In a small bowl, mix the olive oil, melted vegan butter, garlic, salt, black pepper, rosemary, and thyme.
- Place the potatoes on a parchment-lined baking sheet. Gently fan the slices slightly with your fingers.
- Brush about half of the herb oil mixture over the potatoes, making sure it seeps into the cuts.
- Bake for 30 minutes, until the slices begin to separate and the edges start to crisp.
- Remove from the oven and brush with the remaining herb oil mixture, getting between the slices again.
- Return to the oven and bake for another 20-30 minutes, until deeply golden, crispy on the edges, and tender in the center. A knife should slide easily into the base.
- For extra crispness, broil for 2-3 minutes at the end – watch closely so the herbs do not burn.
- Sprinkle with fresh parsley and a pinch of sea salt while hot.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
