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!
Watch the video in the post for easy visual instructions.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.