Hasselback Potatoes — Crispy Accordion Potatoes
Beautiful potatoes thinly sliced all the way through like an accordion — roasted until the edges turn golden and irresistibly crispy, while the inside stays fluffy and tender. Basted generously with melted vegan butter, fragrant garlic, and fresh rosemary, then finished with sea salt. Elegant enough for a feast, simple enough for everyday — naturally plant-based and absolutely delicious!
Shared by jessy
Time
75 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Potatoes;
- 4 large russet or Yukon Gold potatoes — evenly sized, peeled or unpeeled
- 4 tbsp melted vegan butter or extra-virgin olive oil
- 3–4 garlic cloves — very finely minced or pressed
- 1 tbsp fresh rosemary — chopped, plus extra sprigs for garnish
- ½ tsp sea salt.. ¼ tsp freshly cracked black pepper
- Optional: ¼ tsp paprika or dried thyme
- #For Serving;
- Flaky sea salt.. Fresh rosemary sprigs
- Lemon wedges (optional)
👩🍳 Instructions
- 1
Prep & preheat: Preheat oven to 200°C (400°F). Line a baking tray with parchment paper. Wash and dry potatoes thoroughly — they roast crispier when dry!
- 2
Slice Hasselback style: Place each potato between two wooden spoons or chopsticks. Slice thinly all the way down to the spoon handles — do not cut through the bottom! Slices should be 2–3 mm thick, connected at the base.
- 3
Season the butter/oil: In a small bowl, whisk melted vegan butter or olive oil with minced garlic, chopped rosemary, salt, pepper, and paprika.
- 4
Brush generously: Place potatoes on the tray. Gently fan the slices slightly open. Brush the seasoned butter all over — make sure it drips down between the slices! Reserve some for basting later.
- 5
Roast: Bake 40 minutes, then brush with remaining butter mixture. Return to oven and bake 10–20 minutes more until edges are deep golden, crispy, and the potato feels tender when pierced with a knife.
- 6
Finish & serve: Sprinkle generously with flaky sea salt and fresh rosemary. Serve hot — lemon squeeze over the top makes the flavours pop!