These baked hasselback potatoes are so simple to prep, but make dinner feel a little extra special! They’re crispy on the outside, tender on the inside, and brushed with a rich rosemary balsamic glaze. You only need 7 ingredients, most of which are pantry staples!
With just one pan and a quick homemade sauce, these hasselback potatoes come together in no time! For another cozy potato side dish, try my Almond Milk Mashed Potatoes.
Why I Love This Recipe
These hasselback potatoes may look fancy, but I promise they couldn’t be easier to whip up! Just slice, drizzle, and bake. And the rosemary balsamic sauce adds a hearty, savory flavor with just a few other ingredients like maple syrup, garlic, and vinegar.
It’s a one-pan dish that feels special enough for dinner guests but easy enough for weeknights. And my chopstick trick makes slicing the potatoes foolproof, even if you’re not super confident with a knife!
They come out crispy on the edges, soft in the middle, and full of cozy, herby deliciousness. This recipe is perfect for holiday tables, Sunday family dinners, or a cozy night in.
Ingredient Notes
Here’s a breakdown of the ingredients you’ll need for this hasselback potato recipe.
- Vegan butter: Adds richness and helps the potatoes crisp while baking. You can use any brand of vegan butter here.
- Olive Oil: Helps make the exterior perfectly golden and crispy. Use extra-virgin olive oil for the best flavor.
- Balsamic Vinegar: Adds tangy depth and a touch of acidity that cuts through the richness and caramelizes slightly during baking.
- Maple Syrup: Brings sweetness that balances the acidity of the balsamic and elevates the glaze-like texture of the sauce. Use pure maple syrup, not pancake syrup!
- Rosemary: Fresh rosemary pairs beautifully with potatoes and balsamic for a classic, comforting flavor.
- Garlic: Imparts bold, savory notes that become more mellow and fragrant as it roasts.
- Potatoes: I prefer Baby Dutch yellow potatoes or Yukon Gold for their creamy texture and naturally buttery flavor. Plus, they hold their shape in the oven.
Substitutions
- Vegan Butter: You can use all olive oil in a 1:1 ratio for a lighter flavor.
Olive Oil: If you don’t have olive oil, avocado oil works well and has a high smoke point. - Balsamic Vinegar: Use red wine vinegar or apple cider vinegar in a 1:1 ratio with a small pinch of sugar to emulate a similar sweetness.
- Maple Syrup: No maple syrup? Try agave or brown sugar in equal amounts.
- Rosemary: Thyme or sage work well for a slightly different herbal note.
- Garlic: If you don’t have fresh garlic on hand, garlic powder (¼ teaspoon per clove) can be used in a pinch.
- Potatoes: Baby red potatoes can be used, but I find Yukon Golds give the best texture and flavor balance.
How to Make
Making these baked hasselback potatoes is a breeze! Just follow my tips and tricks for the best results.
Preparation
Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Rinse and dry the potatoes thoroughly (excess moisture can prevent proper crisping). Place each potato between two chopsticks or wooden spoons and slice crosswise, about ⅛-inch apart, stopping just before you cut through the base.
Cooking
Step 1
Mix all sauce ingredients together in a bowl, then dip each potato into the rosemary balsamic sauce, coating well. Arrange them cut-side up on the baking sheet in a single layer.
Step 2
Bake for 30-40 minutes, or until the edges are golden brown and the centers are fork-tender. Rotate the pan halfway through baking for even roasting, especially if your oven has hot spots.
Step 3
Transfer the baked potatoes to a deep serving dish, then pour the remaining rosemary balsamic sauce over the top.
Step 4
Garnish your hasselback potatoes with fresh rosemary sprigs and enjoy warm. You can also add a sprinkle of flaky sea salt right before serving!
Expert Tip
If you’ve never made Hasselback potatoes before, the slicing can feel a little intimidating. But my chopstick trick makes it super easy!
Just place the potato between them and slice crosswise—your knife will hit the chopsticks before it cuts all the way through. The more even your cuts, the better the texture, so take your time with this step!
Serving Suggestions
Once baked, enjoy your hasselback potatoes alongside hearty mains like Barley Vegetable Soup Recipe, Vegan Stuffed Portobello Mushrooms, Vegan Marry Me Pasta, or roasted veggies for a comforting, well-rounded meal.
They also make a stunning holiday side dish, especially with vegan brown gravy, maple balsamic Brussels sprouts, and a bright green salad to cut through the richness.
Cooking Tips
- Use Similarly Sized Potatoes: Even sizes ensure all your potatoes cook at the same rate, preventing some from burning while others remain uncooked.
- Soak Sliced Potatoes: This removes excess starch and helps the slices fan out better during baking, giving you crispier edges. It’s an optional step, but I recommend it!
- Don’t Overcrowd: Give each potato sufficient space on the baking sheet. Crowding them too much traps steam and can lead to soggy edges instead of crisp ones.
Frequently Asked Questions
Baby Dutch Yellow or Yukon Gold potatoes work best due to their creamy texture and ability to crisp up well. Avoid overly starchy varieties like russets since they don’t hold their shape as well.
The slices may be too close together or not cut deep enough. Next time, slice deeper and try soaking the sliced potatoes in cold water for 20-30 minutes before baking to loosen the starch and help them fan out more.
Tent the tray lightly with foil during the last 10 minutes of baking. This helps prevent over-browning while letting the insides finish cooking.
Storing & Reheating
Let your baked hasselback potatoes cool to room temperature before transferring them to a container for storage.
- Fridge: Keep them in an airtight glass container lined with a paper towel to absorb excess moisture. They can be stored in the fridge for up to 3 days.
- Freezer: I don’t recommend freezing leftover potatoes, as the sliced structure and crispy edges tend to soften and lose their texture when thawed.
- Reheating: Reheat the potatoes in a 375-degree Fahrenheit oven or toaster oven for 10-15 minutes to re-crisp the edges. An air fryer also works well! Cook them for 5-7 minutes at 375 degrees Fahrenheit.
More Vegan Sides
Easy Hasselback Potatoes
DESCRIPTION
EQUIPMENT
- Baking sheet
- Parchment paper
- Small pitcher for to mix sauce
- Spoon to stir
- Serving Tray with deep sides
INGREDIENTS
Rosemary Balsamic Sauce
- ¼ cup melted butter vegan
- ¼ cup olive oil extra virgin
- ⅓ cup balsamic vinegar
- ⅓ cup maple syrup
- 2 tablespoon rosemary minced
- 2 tablespoon garlic minced
- 1 teaspoon salt
- black peppercorn crushed
Rest of the ingredients
- 24 oz Baby Dutch Yellow Potatoes or Yukon Golden potatoes
METHOD
- Preheart oven at 400℉. Line a baking sheet with parchment paper.
- Using a sharp knife, make think even slices across each potato, about ⅛ inch apart, stopping just before you cut through the bottom. Note: You can use chopsticks by placing the potato between them, and preventing it from slicing all the way through the potato.
- Mix all the rosemary balsamic sauce ingredients together in a mixing bowl.
- To season the potato - Dip each potato into the rosemary balsamic sauce, and then arrange them on the prepared baking sheet (cut-side up) in a single layer one at a time.
- Bake for 30-40 minutes or until are golden brown, crispy on the edges, and tender when pierced with a fork.
- Once your potatoes are oven roasted, transfer them into a serving dish with deep sides, then pour over the remaining rosemary balsamic sauce.
- Garnish with fresh rosemary sprigs before serving on the dinner table.
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