Baked potatoes have never looked so beautiful! Garlic Hasselback Potatoes are the perfect side dish for when you really want to impress. Seasoned with garlic and rosemary, and then roasted golden brown, they are tender on the inside and lightly crisp on the outside.
These garlic Hasselback potatoes are always a show-stopper. It takes a bit of time to slice the potatoes but it is SO worth the effort. Once they are sliced and in the oven, they bake for 1 hour so you can use the time to make the rest of your meal. I also love that these potatoes can be made ahead of time and reheated. Serve as is, with a dollop of vegan sour cream (try my recipe in Fuss-Free Vegan), a sprinkle of vegan cheese, or a drizzle of vegan gravy (such as my mushroom gravy). YUM!
What is the Easiest Way to cut Hasselback potatoes?
The best way to cut Hasselback potatoes is simply to use a large sharp knife, a gentle sawing motion, and take your time. The goal is to get nice thin slices but you do not cut the slices all the way through the potato. Before you reach the bottom of the potato you stop, leaving about ¼ inch of the potato still intact so that the slices hold together.
It can be helpful to put the potato between two chopsticks to stop you from cutting all the way through, but this will only work in the middle of the potato where it is touching the cutting board. For the ends or parts of the potato that are not touching the cutting board just be careful to not cut all the way through.
Is there a tool to make Hasselback Potatoes?
Yes, there is! If you plan on making Hasselback potatoes often, there is this handy tool that can help you cut them.
How to make Garlic Hasselback Potatoes:
Garlic Hasselback Potatoes are…
- Super fancy looking
- Tender on the inside and crispy on the outside
- Infused with garlic and rosemary
- Tasty served alone or with vegan sour cream or vegan gravy.
What to serve these potatoes with:
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Garlic Hasselback Potatoes
- 6 russet potatoes, scrubbed clean
- 2 tablespoons olive oil
- 2 tablespoons melted vegan butter, (or sub with more olive oil)
- 1 tablespoon minced garlic, (6 cloves)
- 1 teaspoon fresh rosemary, finely chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- fresh parsley, chopped
- Preheat your oven to 450°F (230°C).
- Use a sharp knife to cut thin slices about ¼-inch apart into a potato repeatedly working from one end to the other end, but not cutting all the way through the potato. You want to leave about ¼-inch of the potato intact along the bottom so that the slices hold together. It can be helpful to put two chopsticks on either side of the potato to stop you from cutting all the way through it, but be careful as this will only work in the middle of the potato where the bottom of the potato is touching the cutting board. For the ends, just go slow using a gentle sawing motion and make sure you don’t cut all the way through. Repeat with all the potatoes.
- In a small bowl mix together the olive oil, melted vegan butter, garlic, rosemary, salt and pepper. Brush half of the olive oil mixture and brush the potatoes with it and try to get it between the slices.
- Bake the potatoes uncovered for 30 minutes. Remove them from the oven and brush with the remaining garlic olive oil mixture getting it between the slices again. Bake for another 25 – 30 minutes until the potatoes are tender all the way through and golden brown on the outside. Serve with parsley for garnish. Leftover potatoes can be cooled and stored covered in the fridge for 3 – 4 days. Enjoy cold or you can reheat in the microwave, air fryer, or oven.