Hasselback Potatoes
These Hasselback potatoes are sure to become your new favorite potato side dish, with a super crunchy exterior and fluffy, delicious interior. These sliced potatoes are perfect for serving with gravy and can be made in the oven or deep fryer. Serve as a side, main or appetizer and enjoy this dairy-free, gluten-free, vegan recipe now!
Equipment
- Air Fryer*
Ingredients
- 5 large (1250 g) potatoes
- 3 tablespoons of oil
- 5 cloves of garlic, sliced
- 2 sprigs of fresh rosemary
- Salt and pepper to sprinkle on top
Instructions
- Watch the video in the post for easy visual instructions.
- Wash and dry the potatoes and, if using the oven method, preheat the oven to 220 °C (see below).
- Place a potato lengthwise between the two sticks. Using a sharp knife, carefully cut the potato (about 1/8 inch apart). Chopsticks will prevent you from slicing the potato completely. You may have cut off the ends as the potatoes are more fragile.
- Transfer all the sliced potatoes to the greased baking sheet OR to the basket of your deep fryer.
- Brush the sliced tops with a little oil and add garlic slices and some rosemary leaves between some of the slits of the potatoes.
Oven method:
- Bake in a 425°F oven at 220°C for about 60 minutes, or until the potatoes are nicely browned on the tops and crispy in the centre. Brush again with a little oil and sprinkle with salt and pepper.
Air fryer method:
- Roast at 400°F (204°C) for 28-30 minutes, or until the tops are nicely browned and crisp and the center is tender. Brush again with a little oil and sprinkle with salt and pepper.
- Enjoy with this French Onion Dip or Vegan Mayo (see more serving suggestions in the post above).
notes
- I prefer the air fryer method because Hasselback potatoes cook much faster and are more crispy!
- I prefer Yukon Gold potatoes but red potatoes are good too.
- You can check out step-by-step photos, some presentation suggestions, and storage information in the blog post above.
