Did you know people have been growing and eating potatoes for thousands of years? We all seem to find a delicious way to prepare these creamy, starchy, carby, funny looking things. Now, what if we told you how to combine two of the yummiest forms of potato (roasted and baked) in one recipe? Let us introduce the amazing Hasselback Potato!
It’s a Mash Up!
A recipe that mashes creamy baked and crispy roast potatoes into one dish? That matchup belongs right up there with avocado and toast, or chocolate and peanut butter!
Like so many other great things, we can thank the Swedish for Hasselback potatoes (any other IKEA lovers out there, or Stieg Larsson fans?!). They came out of the Hasselbacken Hotel decades ago and spread around the world!
Slice Accordion to these Directions
A Hasselback potato needs to fan out like an accordion while it bakes. This is vital to the recipe, as the thin bits of potato roast and get crispy. Meanwhile, the thicker bottom of the potato becomes soft and creamy.
Hasselback potatoes look fiddly, but as always, there is a trick! Try laying a chopstick on either side of the potato. Then, when you slice, the knife will stop before you cut all the way through (you want to cut about 80% of the way through the potato)! For better stability, take a thin slice off the face of the potato to create a flat base. No chopsticks? No worries – just rest the potato in the hollow of a wooden spoon! The sides of the spoon will do the same job.
Of course, a perfectly crisp potato (Hasselback or otherwise) doesn’t happen on its own. Be sure to brush a little oil over the potato and into all the crevices.
Keep it Humble …
What better way to complement the flavor of the humble potato than with some herbs. We love rosemary, which is a classic flavor for roast potatoes. However, chives, parsley, and green onion are also great ideas (herbs can also be added after roasting if you want a fresher flavor).
… or Load it Up?
Alternatively, if you’re looking to get decadent, you can stack these Hasselbacks up like a loaded baked potato. Think dairy-free sour cream and cheese, and maybe some smoky bits of seitan!
Now you’re ready to make your own! Serve them with any recipe that usually accompanies baked or roast potatoes.
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Hassleback Potatoes with Garlic + Rosemary
An easy recipe for making Hasselback potatoes. Halfway between a crispy roast and creamy baked potato, this recipe makes a tasty side dish or main meal.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour, 15 minutes
- Yield: 8 servings 1x
- Preheat oven to 400F/200C and have a large baking dish nearby.
- Slice potatoes thinly, using chopsticks or wooden spoon (see notes and photo above), being careful not to cut all the way through.
- Place hassleback potatoes, garlic cloves, rosemary/herbs, salt and pepper into a large bowl. Drizzle with olive oil and toss well to ensure potatoes are well coated.
- Transfer potatoes to a large baking dish (or baking tray lined with parchment paper or silicon baking mat).
- Bake potatoes for an hour until tender (skewer inserted into the potatoes goes in super easy), and crispy-roasty edges start to form.
- *Leave the peel on the garlic to help prevent burning during baking. The garlic will be soft and come out of the peel easily once cooked.
- Use as many potatoes as you like. If you use more or less, just adjust the recipe to suit your needs. The recipe is very forgiving so there’s no need to worry about altering the number of potatoes.
- We love fresh herbs with hassleback potatoes and love to use rosemary, chives, parsley, and green onion are also great ideas (herbs can also be added after roasting if you want a fresher flavor).
Keywords: hassleback potatoes, roast potato recipe, baked potato recipe, roast potato rosemary, vegan recipes, The Plant Riot
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