The ultimate impressive-looking side dish, these Sage & Garlic Hasselback Potatoes are actually really simple to make and taste incredible!
(Recipe originally published in July 2018 - updated June 2021.)
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 oven. I highly recommend giving these spuds a try, not least because everyone - and I do mean EVERYONE - will comment on how gorgeous they look. (Testament to this is the fact that I never intended to post this recipe, but after putting a couple of photos on Instagram I was inundated with requests!)
Sage & Garlic Hasselback Potatoes - 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's stable at 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 slices into them! 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 keep 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 Hasselback potato 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!
Hasselback Potato FAQs
1) Why are they called Hasselback potatoes?
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.
2) Why do you use wooden spoons to make Hasselback potatoes?
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!
3) Can I make Hasselbacks with other types of vegetables?
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.
Sage & Garlic Hasselback Potatoes (vegan & gluten-free)
- 6 medium potatoes, any variety (about 2lb/900g)
- ¼ cup fresh sage, leaves only (3 tbsp if using dried)
- 3 tbsp avocado oil (or other unflavoured oil suitable for roasting)
- Sea salt and freshly ground black pepper
- 2 cloves garlic, crushed
- Preheat oven to 400°F/205°C.
- Cut a series 3-5mm slices into each potato, about ⅔ of the way through each to create a sequence of slits. (To make it easier, place handles of two wooden spoons on a chopping board on either side of potato. This will stop the knife slicing all the way through it, making sure you don’t cut it in half).
- 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 olive 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!