The ultimate impressive-looking side dish, these garlic Hasselback potatoes with sage are actually really simple to make and taste incredible!
Sometimes, good food is as easy as a few ordinary potatoes and some seasoning.
It doesn't have to be complicated; freshly ground black pepper, a smattering of olive oil and a little sea salt are all you need to make something truly delicious.
And potatoes are so versatile! There are a million things you can do with them, from roasting and mashing to boiling and chipping.
They're truly one of the best side dishes out there.
Recently though I discovered Hasselback potatoes, and believe me when I say they're a total game-changer.
These garlic 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!
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Why you'll love these
Easy to make: This humble potato side dish requires only 20 minutes of prep time, and you don't need any special equipment.
Once you've prepped your potatoes, all that's left is to sit back and let them roast until they're tender and golden brown.
Luxurious and impressive: Crispy on the outside, fluffy and soft in the middle, these potatoes look like they came straight out of a restaurant!
This recipe can dress up a simple baked potato into something extra special and indulgent.
Versatile: The beauty of this Hasselback potato recipe is that you can switch out the sage for any other fresh herbs you like. Basil, rosemary, thyme - you name it!
Filling: Potatoes are naturally filling, so these Hasselbacks make for a great side dish that will keep you full and satisfied for hours. Perfect for dinner parties!
Potatoes - You can use any variety for these garlic herb Hasselback potatoes, from Russet potatoes to Yukon Gold or purple potatoes.
Garlic - Always use fresh garlic cloves for the best flavour!
Oil - Unflavoured oil does the trick of keeping the potatoes nice and crisp. It also helps infuse the flavor of the sage into the potatoes.
Sage - Fresh sage leaves are ideal, but if you don't have any on hand, three tablespoons of dried sage will work. Fresh rosemary or thyme would also work.
Salt and pepper - Season to taste.
How to cut Hasselback potatoes
Hasselback potatoes are essentially easy to make, once you've mastered cutting those thin slices!
I recommend using the handles of two wooden spoons to ensure you don't cut right through the bottom of the potato (very easily done!).
A couple of chopsticks could also do the trick.
With practise you'll be able to slice them quickly with a sharp knife whilst keeping the potato in one piece - although I must admit I haven't managed this yet...
Step by step
1. Place the handles of two wooden spoons on a chopping board on either side of your potato.
2. Starting from one end, cut a 3mm-wide slice crossways about ⅔ of the way through your potato, using wooden spoons to avoid cutting all the way trhough.
3. Continue cutting 3mm slices all the way along your potato until you reach the end. Voila, one hasselback potato!
Check out my web story showing you how to make these hasselback potatoes.
What are the best potatoes to use for Hasselback potatoes
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 of vegetable you use.
Personally, I like using baby or new potatoes, as I enjoy their sweeter taste and love that they cook quickly!
Other recipes use starchy potatoes like Idaho and Russet potatoes while others use all-purpose ones like Yukon Gold.
Toppings: Top your potato slices with some vegan parmesan cheese, sour cream, caramelized onions, or even chili!
Garlic herb butter: Make some garlic butter Hasselback potatoes by using vegan butter instead of oil.
Seasonings: Jazz things up by adding some spices like smoked paprika or cayenne pepper or even blends like Italian or Cajun seasoning.
Sauces: Drizzle your potatoes with vegan cheese sauce, bechamel sauce, or garlic butter sauce for a creamy finish.
Nothing beats freshly baked potatoes with crispy edges, but these garlic Hasselback potatoes can be stored in an airtight container in the fridge for up to 3 days.
To reheat, pop them in the oven at 350°F (175°C) until piping hot before serving.
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.
Placing two wooden spoons on either side of the potato while slicing is the easiest way to cut Hasselback potatoes, because it ensures you don't accidentally cut all the way through the potato, keeping it intact. Plus, it's a great 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.
To make hasselback potatoes, you don't need to boil them beforehand. In fact, I recommend not boiling them as this can make them soft (and therefore much harder to cut!)
What food goes with Hasselback potatoes?
Garlic Hasselback Potatoes with Sage
- 8 medium potatoes, any variety (about 2½lb/1.1kg)
- ¼ cup fresh sage, leaves only (3 tablespoon if using dried)
- ¼ cup avocado or other unflavoured oil
- Sea salt and freshly ground black pepper
- 2 cloves garlic, crushed
- 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 a pastry brush, quickly re-coat potatoes in oil (use what has dripped into 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 cooked).
- Serve hasselback potatoes as they are, or with extra salt and freshly chopped herbs sprinkled over them for extra colour.
Nutrition per serving
If you’ve tried these garlic hasselback potatoes, please leave a comment or tip for others below!