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    Home » Recipes » Holiday Sides

    November 16, 2022 2 Comments

    Garlic Hasselback Potatoes

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    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.

    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. #itdoesnttastelikechicken #thanksgiving #potatoes

    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!

    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. #itdoesnttastelikechicken #thanksgiving #potatoes

    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.

    Cut thin slices into the potatoes.

    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.

    Brush the potatoes with the garlic, rosemary mixture

    How to make Garlic Hasselback Potatoes:

    Once your potatoes are cut, mix together in a small bowl the olive oil, melted vegan butter, garlic, rosemary, salt and pepper. Place the potatoes on a sheet pan, and 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. Sprinkle with parsley for garnish, or other fresh herbs such as thyme or rosemary. 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.

    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. #itdoesnttastelikechicken #thanksgiving #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:

    Vegan Seitan Steak
    The Best Roasted Vegetables
    Vegan Swedish Meatballs
    The Best Vegan Roast Turkey
    Vegan Mushroom Gravy

    If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.

    Bon appetegan!
    Sam Turnbull.

    Print Recipe
    5 from 2 votes

    Garlic Hasselback Potatoes

    Garlic Hasselback Potatoes are seasoned with garlic and rosemary, and then roasted golden brown, they are tender on the inside and lightly crisp on the outside. They make an impressive and tasty side dish!
    Prep Time15 mins
    Cook Time1 hr
    Total Time1 hr 15 mins
    Course : Side Dish
    Cuisine : Swedish
    Servings: 6
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 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
    US Customary - Metric
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    Instructions

    • 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.

    Nutrition

    Serving: 1potato | Calories: 239kcal | Carbohydrates: 39g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Sodium: 235mg | Potassium: 896mg | Fiber: 3g | Sugar: 1g | Vitamin A: 181IU | Vitamin C: 13mg | Calcium: 31mg | Iron: 2mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    More vegan potato recipes you might enjoy...

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    Reader Interactions

    Comments

    1. Irene Binyon says

      December 10, 2022 at 1:42 pm

      5 stars
      You'll never want potatoes any other way!

      Reply
      • Sam Turnbull says

        December 11, 2022 at 11:32 am

        Aww glad you love them Irene 🙂

        Reply

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    Sam Turnbull

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    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

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