The ultimate impressive-looking side dish, these Sage & Garlic Hasselback Potatoes are actually really simple to make and taste incredible!
Sometimes, good food is as easy as a few potatoes and some seasoning.
It doesn't have to be complicated; the beauty is often in the simplicity. Some freshly ground black pepper, a smattering of olive oil and a little sea salt are frequently all you need to make something truly delicious.
Anyone who knows me knows I could write a book singing the praises of potatoes. Such humble little vegetables and yet so versatile!
There are a million things you can do with them, from roasting and mashing to boiling and chipping, and being English I am of course well versed in all of these. Recently though I discovered Hasselback Potatoes, and believe me when I say they're a total game-changer.
Hasselback potatoes are like a baked potato and a roastie had a baby - crispy and delicious on the outside and soft on the inside. They're also surprisingly easy to make and only really require 15-20 minutes prep time - the rest is all roasting.
I highly recommend giving these spuds a try, not least because everyone - and I do mean EVERYONE - will comment on how gorgeous they look. You won't be sorry!
Check out my Story on how to make this recipe.
THE RECIPE
Without a doubt, these are the best Hasselback potatoes I've ever eaten, and I think it's down to using a generous amount of oil when cooking them.
For this recipe, I recommend using an oil that can handle high temperatures like avocado for a really great result. Olive isn't ideal for this as it's not stable at high temperatures, so I would avoid using it.
Hasselback potatoes are essentially easy to make, once you've mastered cutting the slices!
As you'll see, I recommend using the handles of two wooden spoons to ensure you don't cut right through the potato (very easily done!), but this isn't essential. With practise you'll be able to slice them quickly whilst keeping the potato in one piece - although I must admit I haven't managed this yet...
All varieties of potato (and indeed many other root vegetables) work with this recipe, but they will all taste slightly different so do experiment to see which you prefer. (Also, do note that your cooking time may vary slightly depending on the variety and size you use.)
Personally, I like using baby or new potatoes, as I enjoy their sweeter taste and love that they cook quickly!
FAQS
They're named after the restaurant they were invented in! Hasselback potatoes were invented in 1953 by Leif Ellison, a trainee chef at Hasselbacken Restaurant in Stockholm, Sweden.
Although not essential, placing two wooden spoons either side of your potato while slicing ensures that you don't accidentally cut all the way through, keeping the potato intact. It's a great cheat method if you don't feel totally confident in your knife skills!
Yes! Sweet potatoes, turnips, carrots, parsnips and many others make great Hasselbacks. Just make sure you adjust your cooking time based on the type of vegetable you're using.
WHAT GOES WELL WITH HASSELBACK POTATOES?
Eat them as a side dish with my Asparagus & Leek Vegan Quiche or Classic Vegan Nut Roast.
Sage & Garlic Hasselback Potatoes (vegan & gluten-free)
Ingredients
- 6 medium potatoes, any variety (about 2lb/900g)
- ¼ cup fresh sage, leaves only (3 tablespoon if using dried)
- 3 tablespoon avocado or other unflavoured oil
- Sea salt and freshly ground black pepper
- 2 cloves garlic, crushed
Instructions
- Preheat oven to 400°F/205°C.
- Cut 3mm-wide slices all the way along each potato, cutting about ⅔ of the way through with each slice. (To avoid cutting right through the potato, place handles of two wooden spoons on a chopping board on either side of it).
- Chop sage very finely with a knife and place in a small bowl (if using dried, use a pestle and mortar to grind sage finely).
- Add oil to sage and mix thoroughly.
- Place potatoes on a baking sheet and using hands, rub sage sage/olive oil mixture into them.
- Season with salt and pepper and bake in oven for 35 minutes.
- Remove potatoes from oven and sprinkle crushed garlic over them, pushing it between slices so potatoes absorb flavour.
- Using pastry brush, quickly re-coat potatoes in oil (there will likely be some in the bottom of the pan) and bake for another 20 minutes or until potatoes are golden and tender on the inside (test with a fork to ensure potatoes are cooked).
- Remove and serve hasselback potatoes as they are, or with extra salt and freshly chopped herbs sprinkled over them for extra colour.
If you’ve tried this recipe, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!
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Paul
Followed it to a tee... perfect with salad straight from the garden. As I already had ground pepper in the mortar i pulped the lot and came off deliciously peppery. Wasn't sure about the wooden handle technique but... boom! A winner and posted to fb. Hmmm... what else you got? Ima gonna subscribe.. 🙂
Elizabeth
Ah I'm so glad it worked so well for you Paul! I love hearing this kind of feedback. I bet the pepper was absolutely delicious with it too.
michele
The wooden spoon hack is brilliant! This spud lover is a big fan of these Hasselback potatoes - first time I've ever tried them!
Elizabeth
Thanks so much Michele! Yes, it's a bit of a lifesaver at first - it's like training wheels for knife skills!
Kay
What a fabulous way to cook potatoes, I love your tip about the two wooden spoons.
Elizabeth
Thank you Kay! So glad you found it helpful. 🙂
Jessica Formicola
Sage is one of my all time favorite ways to season something! These potatoes look incredible and I can't wait to give them a try!
Elizabeth
Thanks so much Jessica. Mine too - I can't imagine a life without it!
Natasha Minocha
This is definitely making it to my festive table this season, what a fantastic recipe!
Elizabeth
Oh thank you so much Natasha! I so appreciate that. 🙂 Really hope you enjoyed it!