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! They can be made in the air fryer or oven, and are the perfect side dish or appetizer, and are gluten-free and vegan too!
What Exactly Are Hasselback Potatoes?
For those of you who have never heard of Hasselback potatoes before, it may be easy to mistaken 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. Essentially, Hasselback potatoes are baked potatoes that have been cut roughly halfway through into fan-like slices (sort of like an accordian).
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 the Stockholm-based Hasselbacken restaurant. Now that’s a tasty bit of history for you!
These potatoes can seem very difficult and intimidating to make (especially if you’ve never made them before), but trust me when I say they really are not. The best part is that they look so impressive that they are perfect for servings guests during the holidays or during any special occasion!
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.
What Sort of Potatoes to Use for Making Hasselback Potatoes?
The type of potatoes you use is really up to you, but I generally prefer a medium to large potato that is uniformly oval, and that sits well on one side. 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 could also use russet potatoes, or Red Bliss potatoes, or even sweet potatoes – get creative with the types of potatoes that are available to you. Just make sure that if you plan on leaving the skins on, wash the potatoes well before cutting them!
How to Cut Potatoes Hasselback-Style
Making these potatoes is really much easier than it looks. Once the potatoes have been washed and patted dry, all you need to do is to hold the potato firmly at one end, and use a big sharp knife to slice it two-thirds way through into very thin and even slices approximately 1/8th inch apart.
Remember that the thinner the slices, the prettier the potatoes in my opinion, and the more spaces to distribute your spices or herbs, if using any.
Cooking the Potatoes in the Air Fryer:
Since we’ve been loving our air fryer so much, it was only natural to cook the potatoes in our beloved air fryer.
AIR-FRYER: If cooking the potatoes in the air fryer, place the 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.)
Cooking the Potatoes in the Oven
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.
Spice it Up and Garnish!
The beauty of these potatoes is that you can spice them up and garnish them as you wish! You could use salt and pepper for a very basic recipe, or ground paprika if you like a little more heat. And if you love the taste of fresh garlic, you could do what I do – distribute a mixture of minced garlic, chopped fresh parsley, and olive oil in between the accordian folds of the potatoes. This is possibly my favorite seasoning for any potato side. I also like a sprinkle of nutritional yeast over the potatoes (if you are not lactose-intolerant, feel free to use parmesan cheese instead).
Of course, 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 predicatable)!
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).
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 chicken, pork, or beef, or even as a vegetarian meal with a crustless spinach quiche or 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!
Other Side Dishes You’ll Enjoy:
- Crispy Air Fryer Brussels Sprouts (Gluten-Free, Vegan)
- Crispy Air Fryer Zucchini Fries (Gluten-Free, Dairy-Free)
- Crispy Air Fryer French Fries (Gluten-Free, Vegan)
- Jalapeño Cornbread (Gluten-Free, Dairy-Free)
- Crispy Air Fryer Chicken Wings (Gluten-Free)
- Crispy Baked Yuca Fries (Gluten-Free, Vegan)
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! They make the perfect side dish or appetizer, and are gluten-free and vegan too!
- 2 pounds Yukon Gold potatoes
- 4 tablespoons olive oil, for brushing
- 1 tablespoon minced fresh garlic (approximately 3 large garlic cloves)
- 1/4 cup fresh chopped parsley
- 1 teaspoon salt
- 2 tablespoons olive oil
- Nutritional yeast, for sprinkling (optional)
- Wash and pat the potatoes dry with paper towels.
- 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 the potatoes all over (in between the folds as well) with olive oil.
- 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.
- While the potatoes are cooking, combine the parsley, garlic, and salt together with 2 tablespoons of olive oil and mix well.
- When the potatoes are cooked, distribute the garlic-parsley mixture over the potatoes and in between the folds as well. Serve hot.
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.
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.
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.
- Category: Side Dishes
- Method: Air Fryer
- Cuisine: Swedish
Keywords: Hasselback potatoes