Crispy Hasselback Potatoes (Vegan, Oil-Free)

Crispy Hasselback potatoes seasoned with garlic and rosemary are the perfect side dish and so easy to make. Vegan, gluten-free, and oil-free! Air fryer instructions included as well.

I have a major “thing” for potatoes. Sweet Potato Casserole, Loaded Potato Soup, mashed potatoes, and even Mashed Potato Tacos. But, this recipe has turned that “thing” into a full-blown obsession.

Ladies and gentlemen, crispy Hasselback potatoes! It’s like a french fry and a baked potato hooked up and this is the result. Crispy on the outside, creamy on the inside, and just freaking good!

These potatoes are vegan, dairy-free, gluten-free, and so easy to make. You only need 4 ingredients and less than hour to make these beauties. It’s as simple as slice, season, and bake.

Enjoy these delicious spuds for breakfast, appetizer, or pile them in a bowl while you binge watch your latest Netflix series.

Ready? Let’s do it!

What Are Hasselback Potatoes

Hasselback potatoes are a type of Swedish baked potato. They come from the Swedish word Hasselbacken, the Stockholm restaurant where they were was first served.

They’re crispy on the outside and creamy on the inside. the slices are kinda like thick potato chips, but the slices are still attached to the base of the potato.

The seasonings and fillings for Hasselback potatoes are completely up to you! If you can dream it you can do it. You can keep them simple by adding just a little salt and pepper or you can stuff things like garlic between the slices.

Ingredients You’ll Need

• Potatoes: You can use any type of potato (russet potatoes, red potatoes) but I love using a Yukon gold potato. Also, use small to medium-sized potatoes. They cook better and faster.
• Seasoning: Any seasoning will work but I like to keep it simple with just a dash of garlic powder and a little dried rosemary.
• Cornstarch: a mixture of cornstarch and water are used to baste the potatoes to help them brown and crisp up. It replaces the butter in regular Hasselback potatoes. You can omit if you like but the potatoes won’t be as crispy.
• Optional: I like to season after cooking with a combination of coarse sea salt, black pepper, dried parsley, and some dried or fresh rosemary.

Instructions For Crispy Hasselback Potatoes

Preheat your oven to 425˚F and line a baking sheet or baking tray with parchment paper. Slice a small section off the bottom of the potatoes so they will sit flat and not roll around.

Place a potato between two wooden skewers and using a sharp knife slice through the potato until the knife stops on the skewers. You can also use the handles of 2 wooden spoons or 2 chopsticks.

The skewers, spoon handles, or chopsticks will prevent you from cutting all the way through the potato.

Repeat with the remaining potatoes.

To a small bowl add the veggie broth and cornstarch then whisk together. Set all of the potatoes on the lined baking sheet and brush them with the mixture.

Sprinkle the potatoes with the garlic powder, dried rosemary, and any other seasonings you prefer.

Place the baking tray in the oven and bake for 15 minutes.

Brush the potatoes once more and bake for another 15 minutes. Brush one final time and bake for 20 more minutes or until the potatoes are brown and crispy.

Season to taste with salt and pepper or any other herbs you desire.

Enjoy with your favorite dipping sauce or dressing. I love adding a little parsley to my Cashew Mayo and topping the potatoes.

Can I Make Hasselback Potatoes In The Air Fryer?

Yes, it’s this simple and my preferred method…

1. Place the sliced potatoes on a small baking tray lined with parchment paper.
2. Set the air fryer to 400˚F and cook for 15-20 minutes until the potatoes are crispy and golden-brown.

How To Serve Crispy Hasselback Potatoes

Serve as an appetizer with any of these delicious sauces: Tofu Vegan Sour Cream, Vegan Sriracha Mayo, Garlic Basil Vegan Aioli, Vegan French Onion Dip, and Creamy Cashew Mayo.

Drizzle with Vegan Cheese Sauce for a truly amazing treat.

Use fingerling potatoes to make mini Hasselback potatoes which are perfect for serving with salads, veggie burgers, and more!

Storage

Refrigerator: place leftover Hasselback potatoes in an airtight container and store in the fridge for up to 5 days. To reheat, place in a 350˚F oven for 10-15 minutes.

Freezer: Hasselback potatoes can be frozen for up to 3 months. Reheat in a 350˚F for up to 30 minutes.

Notes and Tips

• Scrub the potato clean with and a vegetable scrub brush. If there are any (eyes) on the potato, remove them. Pat the potatoes dry with a paper towel.
• Use the bottom part of the potato you slice as a stand for the potato. It will help it fan out more once it bakes. See the above photo.
• I love keeping this recipe simple but you can easily change the flavors with your favorite seasonings. One of my favorites is this Homemade Cajun Seasoning.
• Thinly slice some garlic cloves and place the slices in the potatoes before baking.

More Potato Recipes

• Oil-Free Oven Roasted Potatoes
• Crunchy Baked Cajun Fries
• Easy Mashed Sweet Potatoes
• Vegan Scalloped Potatoes
• The Best Vegan Mashed Potatoes

I hope you enjoy these delicious Hasselback Potatoes. Please leave a comment below with a star rating. And, don’t forget to share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!

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