These crispy Hasselback potatoes are super easy to make, have insanely crispy skins with tender soft interiors, and are flavored with fragrant garlic and fresh parsley! Made in the air fryer or oven, they are the perfect side dish or appetizer, and are gluten-free, dairy-free and vegan too! Make them for Thanksgiving or during the holidays because these gorgeous spuds are sure to wow your guests!
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Enter these hunger-inducing Hasselback potatoes that look so good they’ll steal the show at your holiday table!
What Exactly Are Hasselback Potatoes?
If you’ve never heard of Hasselback potatoes before, you could easily mistake them for a different variety of spuds. However, the name refers more to the way of preparing potatoes, as opposed to the type of potatoes they are.
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Essentially, Hasselback potatoes are baked potatoes that have been cut roughly halfway through into fan-like slices (sort of like an accordion).
Where did the name originate from exactly? According to Wikipedia, Hasselback potatoes were created by trainee chef Leif Ellison in 1953, while he was working at a Swedish restaurant (the Hasselbacken restaurant in Stockholm).
Now that’s a tasty bit of history for you!
Why This Recipe Works
Simple Ingredients: All you need to make these delicious and mouthwatering potatoes are a handful of ingredients, all of which you might already have!
Easy But Impressive: These gorgeous potatoes can seem difficult and intimidating to make (especially if you’ve never made them before), but trust me when I say they really are not. This extremely impressive side dish is perfect for servings guests during Thanksgiving, the holidays or during any special occasion or dinner party!
Bursting with Flavor: The fan-like slices also make great nooks and crannies for spices or other ingredients to boost flavor, such as minced garlic and fresh parsley in this case.
Gluten-Free, Dairy-Free and Vegan: The best part is that these sliced potatoes are naturally gluten-free, dairy-free and vegan too, so even those who have Celiac disease or gluten or lactose intolerances can enjoy them too!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this air fryer hasselback potatoes recipe.
(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)
Ingredient Notes/Substitutions:
Potatoes: Since I like to leave the skin on for Hasselbacks (the skin makes the exterior extra crispy), my personal favorite is the Yukon gold potato, which has a smooth golden-yellow skin. However, you can also use
russet potatoes, red potatoes, sweet potatoes, or any medium or large potatoes that are uniformly oval and that sit well on one side. Just make sure that if you plan on leaving the skins on, wash the potatoes well before cutting them!
Garlic-Parsley Mixture: The combination of both garlic and parsley imparts both flavor, aroma and color to these Hasselback potatoes. Plus, the addition of this mixture really ups the visual appeal of these potatoes! If you are not a fan of garlic, feel free to leave it out.
Olive Oil: I like using olive oil for flavor, but you can also use any other vegetable oils that you prefer, such as sunflower oil, or avocado oil. You can also use vegan butter. Alternatively, if you are not lactose-intolerant or vegan, feel free to use melted butter instead.
Nutritional Yeast: I like using nutritional yeast because it has a slightly cheesy taste but it is dairy-free and vegan. If you can tolerate lactose, feel free to use grated parmesan instead.
How to Make Hasselback Potatoes (Step by Step)
1. Wash and Dry the Potatoes
Wash and pat the potatoes dry with paper towels.
2. Slice the Potatoes
Once the potatoes have been washed and patted dry, all you need to do is to place the potato on a cutting board and hold it firmly at one end, and use a big sharp knife to slice it two-thirds way through into very thin slices approximately 1/8th inch apart. (Make sure not to slice all the way to the bottom of the potato, or the slices will fall apart.)
Remember that the thinner the slices, the prettier the potatoes, and the more spaces to distribute your spices or herbs, if using any.
3. Brush Potatoes with Oil
Brush the potatoes all over (in between the folds as well) with olive oil.
4. Cook the Potatoes
AIR-FRYER: If cooking air fryer Hasselback potatoes, place potatoes cut-side-up in your air fryer basket and cook them for 30 to 40 minutes at 400F, brushing the potatoes with more olive oil halfway through, and cooking until the outside is crispy, and the inside is cooked through and tender.
(Note that depending on the size of your air fryer basket and the number of potatoes you are cooking, you may have to do it in 2 or 3 different batches.)
OVEN: If cooking the potatoes in the oven, place the potatoes cut-side-up on a baking sheet and roast them on the middle rack at 450F for approximately 30 to 35 minutes, brushing the potatoes with more olive oil halfway through, and cooking until the outside is crispy, and the inside is cooked through and tender.
5. Prepare Garlic-Parsley Mixture
While the potatoes cook, combine the parsley, garlic, and salt together with 2 tablespoons of olive oil and mix well.
6. Spread Garlic-Parsley Mixture Over the Potatoes
When the potatoes are cooked, distribute the garlic-parsley mixture over the tops of the potatoes as well as in between the folds. Serve hot.
Dish by Dish Tips/Tricks:
Mini Hasselback Potatoes: I used medium-sized potatoes, but if you prefer, you can use smaller potatoes instead, because everything mini always looks cuter!
Garnish As You Wish: In this recipe, I distribute a mixture of minced garlic, chopped fresh parsley, and olive oil in between the accordion folds of the potatoes. However, You could use salt and pepper or garlic powder for a more basic recipe, or ground paprika if you like a little more heat. I also like a sprinkle of nutritional yeast over the potatoes (if you are not lactose-intolerant, feel free to use parmesan cheese instead).
Accompanying Sauces: You could also drizzle the potatoes with my homemade Sriracha chili sauce, or this 5-minute garlic aioli. It will still taste phenomenal because they all have garlic in them (I am very predictable)!
Loaded Hasselback Potatoes: Traditionally, hasselback potatoes are topped with sour cream or melted cheddar cheese, and sprinkled with bacon bits. But to keep this dairy-free, you could use coconut cream or even cashew cream if you prefer!
Recipe FAQs:
Can You Prepare The Potatoes Beforehand?
Yes, of course! One trick is to cook the potatoes before hand, and store them in the refrigerator in an airtight container for up to 2 days. 10-15 minutes before you plan to serve them, add the spices and herbs you like, and heat them up (450F in the oven or 400F in the air fryer).
Can You Freeze Hasselback Potatoes?
Yes you can freeze them. Simply place the cooked and cooled potatoes in a freezer-safe container and freeze them for up to 2 months. Before eating, simply reheat the potatoes in the oven at 450F or air fryer at 400F for 10 minutes before serving.
What to Eat with Hasselback Potatoes:
Think about these potatoes as the fancy star of your meal, or a very important companion. You can eat them as a side dish to accompany main dishes such as chicken breast, pork chops, or beef. Or you can even serve it as part of a vegetarian meal with our favorite crustless spinach quiche or this warm quinoa salad.
Basically, these good-looking potatoes will always make a welcome addition to your dinner table – especially during the holidays, because they look so impressive, and taste so darn good.
Crispy skin, tender inside, and bursting with the wonderful flavors of fresh garlic and parsley. Yum!
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
These crispy Hasselback potatoes are super easy to make, have insanely crispy skins with tender soft interiors, and are flavored with fragrant garlic and fresh parsley! Made in the air fryer or oven, they are the perfect side dish or appetizer, and are gluten-free, dairy-free and vegan too! Make them for Thanksgiving or during the holidays because these gorgeous spuds are sure to wow your guests!
Wash and Dry Potatoes: Wash and pat the potatoes dry with paper towels.
Slice the Potatoes: Hold one end of a potato down, and then use a sharp, big knife to cut the potato to two-thirds way through, slicing it into 1/8-inch fans (it will resemble an accordian).
Brush with Oil: Brush the potatoes all over (in between the folds as well) with olive oil.
Cook the Potatoes: If cooking in the air fryer, preheat the air fryer to 400F, and place the potatoes cut-side-up on a baking sheet and roast them on the middle rack for 35 to 40 minutes, brushing them with more oil halfway through, until they are crispy on the outside and tender inside. (If cooking in the oven, preheat the oven to 450F, and place the potatoes cut-side-up on a baking sheet and roast them on the middle rack for 30 to 35 minutes, brushing them with more oil halfway through, until they are crispy on the outside and tender inside.)
Make Garlic-Parsley Mixture: While the potatoes are cooking, combine the parsley, garlic, and salt together with 2 tablespoons of olive oil and mix well.
Spread Mixture Over Potatoes: When the potatoes are cooked, distribute the garlic-parsley mixture over the potatoes and in between the folds as well. Serve hot.
Notes
What Sort of Potatoes to Use: However you can also use any medium or large potatoes that are uniformly oval and that sit well on one side. You can use russet potatoes, or Red Bliss potatoes, but I personally like using Yukon gold potatoes because they have a nice, even golden yellow skin, since I like leaving the skins on. Just make sure to wash the potatoes well and pat them dry before cutting.
Garlic-Parsley Mixture: The combination of both garlic and parsley imparts both flavor, aroma and color to these Hasselback potatoes. If you are not a fan of garlic, feel free to leave it out.
Olive Oil: I like using olive oil for flavor, but you can also use any other vegetable oils that you prefer, such as sunflower oil, or avocado oil. You can also use vegan butter. Alternatively, if you are not lactose-intolerant or vegan, feel free to use melted butter instead.
Nutritional Yeast: I like using nutritional yeast because it has a slightly cheesy taste but it is dairy-free and vegan. If you can tolerate lactose, feel free to use grated parmesan instead.
Air Fryer: If cooking the potatoes in the air fryer, make sure you place the place the potatoes in one single layer – do not stack them on top of each other or the exteriors will not get crispy! You may have to cook them in different batches depending on the size of your air fryer.
Preparing the Potatoes Beforehand: You can cook the potatoes beforehand, and store them in an airtight container in the refrigerator for up to 2 days. In this case, do not add the spices until the day you plan to eat them. 10 to 15 minutes before eating, brush or distribute the spices or herbs in between the folds of the potatoes and heat up for 15 minutes (450F in the oven or 400F in the air fryer) until the skins are crispy again.
This recipe was originally posted in August 2020, but has since been republished to include better step-by-step photos, clearer instructions, as well as recipe notes and substitutions.
Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.
Did you make a recipe? Tag @felicialimhz on Instagram. I love to see what you cook!
Reader Interactions
Comments
Sherrysays
Hi Felicia I always enjoy potatoes any way. I once saw a tip to stop you from cutting the potatoes all the way through. Just place two chopsticks parallel to the potato, one on either side. Then when you cut through the potato the knife is stopped by the chopsticks and does not cut to the board. You need to make sure the chopsticks stay close to the potato and watch if the ends of the potato are above the board.
Sherry
Hi Sherry, we’re potato lovers too! Thanks for the chopstick tip, that sounds like a great way to cut the potatoes and ensure the accordian look. Happy holidays to you and your family!!
Hope to see you around the blog again sometime soon!
xx
Felicia
Hi Elaine! The nutritional yeast is meant to be sprinkled on the Hasselback potatoes once they are ready to be served (in the same way you would sprinkle on cheese). Enjoy these potatoes!
Indeed this is a great and healthy way to consume potatoes.
I really love the beauty of the various ways this dish can be presented with garnishes varying from simple (garlic and parsley) to more elaborate (i.e. to include items such as cheese and bacon bits etc.) depending on the fancy and mood for the occasions.
Just made the potatoes 😊 I love how the small change of slicing halfway into the potato makes the skin and sliced areas fry up like chips, but it’s still a healthy simple potato! 🙏 Thank you.
Hi Kristen! So happy to hear you enjoyed these Hasselback potatoes! Makes eating normal potatoes a little more fun, in my opinion at least! Thanks for your lovely note, and hope to see you around the blog again sometime soon!
These crispy hasselback potatoes look so good and inviting compared to the traditional way of cooking plain baked potatoes as a side dish usually served with a western meal.
Hi Felicia I always enjoy potatoes any way. I once saw a tip to stop you from cutting the potatoes all the way through. Just place two chopsticks parallel to the potato, one on either side. Then when you cut through the potato the knife is stopped by the chopsticks and does not cut to the board. You need to make sure the chopsticks stay close to the potato and watch if the ends of the potato are above the board.
Sherry
Hi Sherry, we’re potato lovers too! Thanks for the chopstick tip, that sounds like a great way to cut the potatoes and ensure the accordian look. Happy holidays to you and your family!!
Hope to see you around the blog again sometime soon!
xx
Felicia
Looks delicious and I am going to try it. One question…when do you add the nutritional yeast? Thanks so much!
Hi Elaine! The nutritional yeast is meant to be sprinkled on the Hasselback potatoes once they are ready to be served (in the same way you would sprinkle on cheese). Enjoy these potatoes!
So many ads and pop-ups, I couldn’t even get to the recipe, unfortunately.
Hi Suzi, there is a “Jump to Recipe” button at the top of the page that takes you directly to the recipe.
Good morning Felicia,
Indeed this is a great and healthy way to consume potatoes.
I really love the beauty of the various ways this dish can be presented with garnishes varying from simple (garlic and parsley) to more elaborate (i.e. to include items such as cheese and bacon bits etc.) depending on the fancy and mood for the occasions.
Thanks again for the versatility of your recipe!
Enjoy the day with blessings from above!
I love you dearie!
Mum
Hi mummy!
Don’t you just love how pretty these potatoes look?
Next time you can try making potatoes like this in your air fryer 🙂
Love you!
Just made the potatoes 😊 I love how the small change of slicing halfway into the potato makes the skin and sliced areas fry up like chips, but it’s still a healthy simple potato! 🙏 Thank you.
Hi Kristen! So happy to hear you enjoyed these Hasselback potatoes! Makes eating normal potatoes a little more fun, in my opinion at least! Thanks for your lovely note, and hope to see you around the blog again sometime soon!
Wow! This is so pretty!
These crispy hasselback potatoes look so good and inviting compared to the traditional way of cooking plain baked potatoes as a side dish usually served with a western meal.
Thank you Felicia.
We love you 🙂
Mum
Hi mummy! These potatoes are cute right? Maybe next time you can try making these when guests come! I’m pretty sure its not that common in Singapore 🙂