Baked potatoes never looked so good! Garlic Hasselback Potatoes are the perfect side dish when you want to really impress. Seasoned with garlic and rosemary, and then fried to a golden brown, they are tender on the inside and lightly crispy on the outside.
These Garlic Hasselback Potatoes are always a show-stopper. Slicing the potatoes takes a bit of time, but it’s worth the effort. Once they’re sliced and in the oven, they bake for 1 hour so you can use that time to prepare the rest of your meal. I also love that these potatoes can be made ahead of time and reheated. Serve with a dollop of vegan sour cream (try my recipe at Fuss-Free Vegan), a sprinkle of vegan cheese or a drizzle of vegan gravy (like my mushroom gravy). YUM!
What is the easiest way to cut Hasselback potatoes?
The best way to cut Hasselback potatoes is to use a large, sharp knife, use a gentle sawing motion, and take your time. The goal is to get nice thin slices but you don’t cut all the way through the potato. You stop before you reach the bottom of the potato, leaving about ¼ inch of the potato still intact so that the pieces stay together.
It may be helpful to hold the potato between two chopsticks to prevent you from cutting, but this will only work in the middle of the potato where it is touching the cutting board. Be careful not to cut all the way through the edges or parts of the potato that are not touching the cutting board.
Is there a tool for making Hasselback potatoes?
Yes here! If you plan on making Hasselback potatoes often, here’s a handy tool to help you cut them.
How to make Garlic Hasselback Potatoes:
Once your potatoes are chopped, mix together the olive oil, melted vegan butter, garlic, rosemary, salt and pepper in a small bowl. Place the potatoes on a sheet pan and brush half of the olive oil mixture and brush the potatoes with it, trying to get it between the pieces.
Bake the potatoes uncovered for 30 minutes. Remove them from the oven and brush the rest of the garlic with the olive oil mixture again, getting it between the pieces. Bake for another 25 – 30 minutes until the potatoes are completely tender and golden brown on the outside. Sprinkle with parsley or other fresh herbs such as thyme or rosemary for garnish. Leftover potatoes can be cooled and covered in the refrigerator and stored for 3-4 days. Enjoy cold or you can reheat in the microwave, air fryer or oven.
Garlic Hasselback Potatoes are…
- Super fancy looking
- Soft inside and crispy outside
- Mixed with garlic and rosemary
- Delicious alone or served with vegan sour cream or vegan gravy.
What to serve with these potatoes:
Vegan Seitan Steak
The best roasted vegetables
Vegan Swedish Meatballs
The best vegan roast turkey
Vegan Mushroom Gravy
If you try this recipe let us know by leaving a comment, rating it and don’t forget to tag @itdoesnttastelike chicken on Instagram.
Garlic Hasselback Potatoes
Garlic Hasselback potatoes seasoned with garlic and rosemary and then fried to a golden brown, they are tender on the inside and lightly crispy on the outside. They make an impressive and delicious side dish!
- 6 Russet potatoes Clear the brush
- 2 table spoon olive oil
- 2 table spoon Melted vegan butter (or sub with more olive oil)
- 1 table spoon Minced garlic (6 cloves)
- 1 teaspoon Fresh rosemary finely chopped
- ½ teaspoon salt
- ¼ teaspoon Bell pepper
- Fresh parsley to cut
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Worship: 1potatoes | Calories: 239kcal | Sugars: 39g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fats: 1g | Monounsaturated fats: 5g | Trans fats: 0.02g | Sodium: 235mg | Potassium: 896mg | Fiber: 3g | Sugar: 1g | Vitamin A: 181IU | Vitamin C: 13mg | Calcium: 31mg | Iron: 2mg