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Crispy Hasselback Potatoes (Vegan, Oil-Free)

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5 from 6 reviews

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

Ingredients

Units Scale
  • 8 small or medium-sized potatoes (I prefer Yukon gold)
  • 1 teaspoon garlic powder
  • 1 cup low-sodium vegetable broth
  • 1 tablespoon cornstarch
  • Optional: sea salt and dried herbs to taste

Instructions

Oven Method

  1. Preheat your oven to 425˚F and line a baking sheet with parchment paper.
  2. Slice a small section off the bottom of the potatoes so they will sit flat and not roll around.
  3. 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 potatoes. Repeat with the remaining potatoes and set them on the prepared baking tray.
  4. To a small bowl add the veggie broth and cornstarch then whisk together. Baste the potatoes with the mixture then season with the garlic powder.
  5. Bake the potatoes for 30 minutes then baste the potatoes once more and bake for another 15 minutes. Baste one final time and bake for 20-30 more minutes or until the potatoes are brown and crispy.
  6. Remove from the oven and season with coarse sea salt, pepper, and dried herbs to taste. Garnish with fresh chives and enjoy with your favorite dipping sauce as an appetizer or side dish with your favorite meal.

Air Fryer Method

  1. Place the sliced potatoes on a small baking tray lined with parchment paper and baste with the veggie broth and cornstarch mixture. You will only do this once.
  2. Set the air fryer to 400˚F and cook for 15-20 minutes until the potatoes are crispy and golden-brown.
  3. Enjoy!

Equipment

Notes

Scrub the potato clean with 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.

Smaller to medium-sized potatoes are best. If you only have large potatoes cut them in half. They will cook much better.

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.

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.

Nutrition

Find it online: https://shaneandsimple.com/crispy-hasselback-potatoes-vegan-oil-free/