This Saturday, I’m sharing a cozy, crowd-pleasing classic: Hasselback potatoes! These thinly sliced beauties are easy to prepare and come out of the oven crisp on the outside and creamy inside. With garlic tucked between each slice and a potato starch slurry to boost crispiness, they’re perfect for winter weekends.
How to Make Perfect Hasselback Potatoes
- Prep the Potatoes: Start by slicing each potato crosswise into thin slits, stopping just before the bottom so they stay intact. A simple trick is to place the potato between two wooden spoons to prevent slicing all the way through!
- Garlic Infusion: Thinly slice fresh garlic and tuck a sliver or two between every few potato slices. This adds aromatic flavor that bakes right into the potatoes.
- The Slurry Trick:
- Mix 1 tbsp of potato or cornstarch with 1/4 cup water to create a light slurry.
- Brush the slurry over the potatoes at the beginning and halfway through baking. This keeps the layers separated and creates a crispy, golden crust that’s absolutely irresistible.
- Bake to Perfection: Preheat your oven to 425°F (220°C). Place the potatoes on a parchment lined baking sheet and bake for 45-60 minutes, or until golden and crisp and a fork can pass through them. (I typically rotate the sheet half way through bake time). Brush with a little veggie broth or a nutritional yeast and water “paste” during baking for extra flavor.
Final Touches: 🥔
Once out of the oven, sprinkle with fresh herbs like rosemary, chives or parsley and a pinch of sea salt and fresh cracked black pepper. Pair with steamed veggies and my cashew cream dip for a crowd-pleasing meal that’s both fancy and incredibly tasty!
Enjoy your crispy, flavorful Hasselbacks this weekend! Let me know if you give them a try—I’d love to see your creations.
Wishing you a deliciously savory Saturday!
I hope you enjoy making and savoring this recipe. Let me know how it turns out on my Social Media, and feel free to share your photos and feedback!💚
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
