These Hasselback potatoes are sure to be your new favorite potato side dish – with a super crispy exterior and fluffy, flavorful interior. These sliced potatoes are perfect for serving with dips, and they can be made either in the oven or air fryer. Serve as a side, main, or appetizer, and enjoy this dairy-free, gluten-free, vegan recipe now!
No matter what time of the year it is and how hungry you are – flavorful potato dishes are ready to complement your meals. From this Thanksgiving Sweet Potato Casserole or Winter-friendly German Potato Soup to German Potato Dumplings (Kartoffelklöße), and now these crispy Hasselback potatoes.
With the holidays just around the corner, it’s the perfect time to whip out a new potato dish – swap your spuds this year for these super crispy potatoes, and you’ll have a table full of happy faces. Plus, I’ve included both an oven and air fryer method. Using the air fryer Hasselback potatoes method, you can get all the oven-baked version’s crispiness, but in less time and with less oil (if preferred).
What Are Hasselback Potatoes?
Hasselback potatoes (also referred to as potato a la Hasselbacken or ‘Hasselbackspotatis’ in Swedish) are a type of crispy baked potato with thin slices cut all along the length of the potato, usually cut 3/4 way through the potato. They are said to look like potato fans due to the multiple thin slices.
The name Hasselback comes from the Swedish restaurant ‘Hasselbacken,’ where this technique was first used and popularized, back in 1953.
By slicing the potatoes this way, not only does it add extra texture and increase crispness, but it also allows a way to get flavors and seasonings more infused/incorporated throughout the potato, unlike with other baked potatoes (like whole baked and roasted). You’re also able to ‘stuff’ the potatoes when using this technique too. The result is a crispy-baked potato that lies somewhere between a baked potato and spiral potato.
These Swedish potatoes are usually served as a side dish but can also be served as appetizers/canapes, depending on the toppings added to the dish.
Within the post, I’ll take you through how to cut potatoes “Hasselback style”, how to season and bake them, as well as flavor variations and serving suggestions for these sliced, crispy potatoes!
The Step-By-Step Instructions
Step One: Wash and cut the potatoes
First, wash and dry the potatoes thoroughly. Then preheat the oven to 425F/220C if using the oven method (see below).
To chop them, place a potato lengthwise between two chopsticks (or wooden spoons). Use a sharp knife to cut slices across the potato, about 1/8-inch apart.
The chopsticks/spoons stop you from cutting all the way through the potato. Just be careful at the ends, as they are more fragile and may still fall apart if cut too close to the end.
Step Two: Season the potatoes
Transfer all sliced potatoes on either a lined baking sheet or into the basket of your air fryer.
Brush the sliced tops with some oil (or vegan butter) and add slices of garlic and rosemary leaves between some of the potato slices.
Step Three: Cook them
Bake the potatoes in the oven for around 60 minutes, basting them with more oil/butter halfway through. The potatoes are ready when they are crispy and brown, with a tender middle. Then, sprinkle with salt and pepper, to taste.
For Air fryer Hasselback potatoes:
Cook the potatoes for 28-30 minutes at 400F/204C, or until the potatoes are brown and crispy on top with tender middles.
Make sure to brush the crispy potatoes with a little extra oil/butter halfway through the cooking process and sprinkle with salt and pepper.
For the full ingredients list, ingredient measurements, and nutritional information, read the recipe card below.
How To Serve & Flavor Variations
You can serve these crispy potatoes as an appetizer, side, or main anywhere you usually serve roast potatoes or another potato side. If serving alone, enjoy with some French Onion Dip, Vegan Mayo, or even Yum Yum Sauce.
I also like adding them to a salad or Buddha bowl like this Vegan Lunch Bowl. I would recommend serving them as mini Hasselback potatoes then.
Easily change up this crispy potato dish’s flavor using different ‘fats,’ herbs, and seasonings. These rosemary garlic potatoes are one of my favorites. However, you could also use cayenne, garlic powder, paprika, za’atar, Italian blend, taco seasoning, thyme, etc.
These sliced potatoes are the perfect dish for customizing with tons of different flavors and toppings. Here are just a few ways to change up the flavor.
Cheesy Loaded Hasselback Potatoes:
This is probably the easiest (and most popular) way to enjoy these crispy potatoes. Use your favorite vegan cheese and place some in-between each slice in the last 10 minutes of baking. The type of cheese you use will drastically change the flavor profile of the dish;
- A sharp ‘cheddar’ style cheese: Once baked, top with Vegan Sour Cream and sliced green onions or parsley.
- A smoky/spicy style cheese: You can serve the same as above or even with guacamole. Possibly bake with a taco seasoning blend too.
- Vegan feta: Use rosemary or dill in combination with olive oil and then stuff and top with the vegan feta, thinly sliced olives, and a squeeze of lemon juice.
- Vegan queso: Drizzle with my popular Vegan Cheese Sauce halfway through baking.
- Other loaded options: You can also use your favorite meat alternatives to combine with the cheese for a delicious flavor option. Or even some thinly sliced peppers or veggies of choice.
To make ahead: Place the sliced, uncooked potatoes in a large container of fresh, cold water and refrigerate for up to 24 hours before cooking. Make sure to dry the outside of the potatoes before cooking thoroughly, so they’ll still crisp up nicely.
To Store: Allow the cooked crispy potatoes to cool entirely and store in an airtight container in the fridge for 4-5 days. Reheat for 10-15 minutes in the oven before serving.
Baked Hasselback potatoes can also be frozen for up to three months and reheated from frozen for 20-30 minutes.
My Tips To Make The Recipe Perfectly
- Potato type: It’s best to use all-purpose potatoes like Yukon Gold (though Russet potatoes are fine too). These crisp up better while still having tender, fluffy interiors (that soak up the seasonings and vegan butter well, too!). Red potatoes also work, in my experience.
- I prefer the air fryer Hasselback potatoes method because they are ready much quicker and are crispier!
Related Potato Recipes
- Crispy Pan-Roasted Potatoes
- Vegan Hash Browns
- German Schupfnudeln
- Easy Vegan Scalloped Potatoes
- Crispy Oven Baked Potato Wedges
- Stuffed Potato Cakes
- Stuffed Potato Skins
If you try this simple Hasselback potato recipe, I’d love a comment and recipe ★★★★★ rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan/ #elavegan – I love seeing your recreations.
- 5 large (1250 g) potatoes
- 3 tbsp oil
- 5 garlic cloves sliced
- 2 sprigs of fresh rosemary
- Salt and pepper to sprinkle
- Wash and dry the potatoes and preheat the oven to 425 °F (220 °C), if using the oven method (see below).
- Place a potato lengthwise between two chopsticks. Using a sharp knife, carefully cut across the potato (about 1/8-inch apart). The chopsticks will prevent you from slicing the potato all the way through. Though it can still happen that you cut off the ends of the potato since they are more fragile.
- Transfer all sliced potatoes on a lined baking sheet OR into the basket of your air-fryer.
- Brush the sliced tops with some oil and add slices of garlic and some rosemary leaves between some of the slits of the potatoes.
- Bake in the oven at 425 °F (220 °C) for about 60 minutes or until the tops of the potatoes are nicely browned and crispy and the middles are tender. Brush again with some oil halfway through and sprinkle with salt and pepper.
- Fry at 400 °F (204 °C) for 28-30 minutes or until the tops of the potatoes are nicely browned and crispy and the middles are tender. Brush again with some oil halfway through and sprinkle with salt and pepper.
Video Of Recipe
- I prefer the air-fryer method because the Hasselback potatoes are done much quicker, and they are, furthermore, crispier!
- I prefer Yukon Gold potatoes, but red potatoes are fine too.
- You can check out the step-by-step photos, some serving suggestions, and storage information in the blog post above.
Nutrition information is an estimate and has been calculated automatically