Vegan Hasselback Potatoes
Vegan Hasselback Potatoes For Starters: I was vegetarian, not yet vegan, and although I did like the idea of recipe cards, I knew most of them would be meaty, so I didn’t sign up. The accidentally vegetarian cards got tucked into my recipe box though, and I made the potato recipe often. I no longer have the recipe card, and I can’t remember what they were calling them, but I know wasn’t Hasselback Potatoes. (Maybe it was Accordion Potatoes?) I used to jam as much cheese and butter into every space possible, and a single, large, greasy potato would be my dinner. When I went vegan several years later, I stopped using cheese and butter and switched to olive oil and nooch.
I was kind of surprised to find my favorite potatoes popping up on Pinterest, Instagram, and the Blogosphere several years ago. Since these potatoes make a great holiday side dish, I finally got to share them a few years ago. At that time people were hassle-backing everything, and I think some of us began to suffer from Hasselback fatigue. What’s old is new again, so it’s time to revisit this recipe.
What are Hasselback Potatoes?
Hasselback potatoes or potato à la hassel backen are a type of Swedish baked potato. The potatoes are cut into thin slices that are still attached to the potato. Hasselbacken is the Stockholm restaurant where the potatoes were first served.
Hasselback potatoes are crispy on the outside and creamy on the inside. They’re what would happen if french fries met a baked potato. Plus they look super fancy on your plate.
How to Make Vegan Hasselback Potatoes
Don’t let their appearance fool you, these potatoes are easy to make!
- First, you cut vertical slits in the potatoes, stopping about ½” from the bottom so that everything stays intact. The slits should be about ¼” apart from each other. You can place the potato between the handles of two wooden spoons and stop cutting once you get to the spoon handles, to make cutting easier.
- Next, place the potatoes in the baking dish, brush them with half the oil, and sprinkle on about half of the salt. Try to get a little of the oil and salt in between the slices.
- Cook your potatoes for half an hour and then remove from the oven. Brush on the rest of the olive oil, and sprinkle each potato with the minced garlic, nutritional yeast, rosemary, black pepper, red pepper flakes, if using, and the rest of the salt. Try to get into the spaces with the oil and seasonings. You may have to pry the potato slices apart gently to do so.
- Bake your potatoes for another 30 to 40 minutes, until the potatoes have browned nicely, and the edges are crispy.
I have given measurements for the oil, salt, and pepper in my recipe, but you can use a little less or a little more, according to your tastes.
How to Customize Your Vegan Hasselback Potatoes
You can easily make this recipe your own!
- If you’d like to make your potatoes more authentically Swedish, you can use caraway seeds, paprika, or breadcrumbs as your topping.
- You can use non-dairy butter in the place of olive oil.
- I like to use russet potatoes with this recipe, but you can use other types, such as Yukon gold or red bliss potatoes. If you use sweet potatoes, keep in mind they won’t get as crispy as white potatoes do.
- Feel free to use any type of fresh herbs you’d like to flavor your potatoes. Try thyme, oregano, or chives.
- Non-dairy cheese shreds can be melted on top of your potato.
- If you’d like to make a meal out of your potatoes rather than serve them as a side dish, you can top them with whatever you’d add to a baked potato. I like to use steamed broccoli and crumbled tempeh bacon.
Vegan Hasselback Potatoes
Vegan Hasselback Potatoes take very little time to prepare, and they make an excellent –and pretty! – side dish. Serve them for Thanksgiving, Christmas, or any time you want potatoes with your dinner!
Servings 4 servings
Calories 428 kcal
- 4 large russet potatoes (you can also use Yukon gold or red bliss potatoes)
- 4 tablespoons olive oil divided
- 4 cloves garlic minced
- 2 tablespoons nutritional yeast
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- pinch red pepper flakes optional
- Heat oven to 425° and lightly oil a baking dish.
- Cut vertical slits in the potatoes, stopping about ½” from the bottom so that everything stays intact. The slits should be about ¼” apart from each other. To make things a little easier, you can place the potato between the handles of two wooden spoons and stop cutting once you get to the spoon handles.
- Place the potatoes in the baking dish, and brush with half the oil. Sprinkle on about half of the salt. Try to get some of the oil and salt in between the slices.
- Cook the potatoes for 30 minutes. Remove from the oven. Brush on the rest of the olive oil, and sprinkle each potato with the minced garlic, nutritional yeast, rosemary, black pepper, red pepper flakes, if using, and the rest of the salt. The potato slices should have started to peel away from each other, so try to get into the spaces with the oil and seasonings. You have to pry them apart gently to get into the spaces.
- Bake for another 30 minutes, until the potatoes have browned nicely, and the edges are crispy.
Calories: 428kcal | Carbohydrates: 67g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 604mg | Potassium: 1647mg | Fiber: 9g | Sugar: 3g | Vitamin A: 24IU | Vitamin C: 74mg | Calcium: 53mg | Iron: 3mg