When I sat down to write my list of Vegmas recipe ideas, I was torn about whether to include a potato recipe or not. I included my roast potatoes recipe in my Vegmas series last year, and wouldn’t want to make any changes to that one. But, at the same time, potatoes are everything and I can’t churn out 12 Christmas recipes and not include any potato content, right? Enter this Hasselback potatoes recipe. After all, Christmas without 700 potato options doesn’t seem right.
How to prep the potatoes
I’ve seen a few Hasselback potatoes recipes where people recommend different ways of cutting them without going too far. Here’s the thing, I don’t think that works. Most of these tips only really work if you have a very even and symmetrical potato. I don’t know about you, but I don’t think many of my vegetables are like that.
I did see one tip that said to rest your potato in a spoon and cut downwards, and the curve of the spoon would stop you going too far. Now, if you’re cutting with a sharp knife on a wonky/ wobbly spoon, that comes with its own risks. If you can keep your spoon steady enough (debatable) and want something to help guide you, that’s the best method I’ve seen. However, I found it easier to just cut. Go very slowly and watch how far down you’re going to make sure you’re not too close to the bottom. Ideally, you want no more than about half a cm at the bottom.
Vegan Hassleback Potatoes Recipe
this vegan Hasselback potatoes recipe has a light herby drizzle. I didn’t want to make the flavours too overpowering to serve with your roast, but if serving for another occasion free to add some more seasonings/ chilli flakes and customise this recipe as you choose.
You want smaller potatoes for this recipe. Larger ones will likely burn on the thinner sliced bits at the top before they’ve fully cooked through at the bottom.
This recipe is gluten free, dairy free, nut free, soy free and vegan.
Vegan Hasselback Potatoes Recipe
Vegan Hasselback potatoes recipe with a light herby drizzle.
Ingredients
- 1 kg small potatoes suitable for baking
- 2 tbsp olive oil
- 2 garlic cloves finely chopped
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Pinch of salt
- Black pepper to taste
Instructions
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Set the oven to 190°c. I lined my baking tray with greseproof paper to be sure there would be no accidents with the potatoes sticking with their thin bases, but this isn’t 100% necessary.
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Make a few incisions in each potato leaving the bottom intact so that it holds the entire potato together. You can place a potato in the cradle of a spoon and then make incisions – the edges of the spoon of you need something to guide your incisions.
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Brush the tops and bottoms of each potato with olive oil. Either use a pastry brush, or place 1 tbsp of olive oil in a small bowl and dip the potato (cut side down) into the oil, then place on a tray – the oil will drip from the top and grease the bottom. Lightly sprinkle with salt, then place in the oven.
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Bake for about 25-30 minutes, depending on the size of your potatoes. Check them after 20 minutes, smaller potatoes will obviously cook quicker.
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While the potatoes are cooking, prepare the herby oil. Take the chopped garlic and herbs in a bowl and lightly whisk/ stir in olive oil to combine.
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After 20-30 minutes, remove the potatoes from the oven and spoon the herby oil over the top. Return them to the oven for another 10-15 minutes (again, depending on the size of the potato).
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Once potatoes are cooked and golden on the top, remove from the oven and serve.
Serve and enjoy!
Are you a fan of hassleback potatoes? Which form of Christmas potatoes do you get the most excited about?
Until tomorrow,
Sophie
I’m going to have the absolute best vegmas this year! In fact, why wait for Xmas, I’m going to make these ASAP. When I make them I’ll leave a review!
I’ve always loved Hasselback potatoes but never tried to make them because I thought it was too hard. Like you say, getting the cuts right and not burning the tops before the middle cooks through seems like a real challenge. But it looks like I just need to take my time and be patient – with smaller potatoes too. Great recipe! xx
Lisa | http://www.lisasnotebook.com
Ooh these potatoes look delicious! I love potatoes but they don’t love me! I bet the flavour of these are delicious. I will have to try these for my kids!
Pinar xo
I don’t think I’ve ever seen potato’s look so pretty! They look amazing and they are definitely making me hungry. This would be perfect to add as a side dish to a lot of different meals, I really need to try this! X
These look amazing. Thanks for the tips on cutting, I’ve wanted to make hasselback potatoes for a long time but thought you needed special equipment!
My husband made these for us a couple of weeks ago and I loved them so much! They are delicious!
Love, Amie ❤
The Curvaceous Vegan
I’ve seen the spoon trick shared too, but it screams ‘accident waiting to happen’ to me lol Glad to see I’m not the only one thinking that way hahaha
hmmmm this recipe looks and sounds so tasty!!!! Absolutely love potatoes so can’t wait to try this out!
Omg these look incredible! I could eat those right now. Love any sort of potato recipe haha xx
Tiffany x http://www.foodandotherloves.co.uk
These sound like something we’d all eat and quite easy to make too x
I mean, you can’t go wrong with potatoes can you? They’re just the best food ever. These sound great, I love herby potatoes! x
Oooh, I’ve never heard of these kinds of potatoes before! They sound so yum!! x
I tried this a while ago but I need to again x
Potatoes are one of my favourite foods, so it seems odd that I’ve never tried hasselback potatoes. This recipe sounds delicious! You can’t go wrong with herby potatoes.