Vegan Hasselback Potatoes
These showstopping accordion-cut potatoes are proof that plant-based cooking doesn't have to sacrifice a single bit of drama or flavor. Each russet is sliced into a fan of thin, connected layers, then brushed generously with a garlic, thyme, rosemary, and smoked paprika oil that seeps into every crevice as it roasts. The result is a potato that's creamy and tender at its core while the fanned edges turn deeply golden and genuinely crispy — no butter, no dairy, no compromises. A mid-roast basting with the remaining olive oil is the small extra step that takes the crunch from good to extraordinary. Finished with fresh parsley and a pinch of flaky sea salt, they look like something you'd order at a restaurant but come together with pantry staples and about an hour in the oven. This recipe serves four and works beautifully as a side dish or an impressive centerpiece on its own.
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Learn more →Ingredients
4 servings
- 4 medium russet potatoes (about 8 oz / 225g each), scrubbed
- 4 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- ¾ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- ¼ tsp smoked paprika
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
- flaky sea salt, for finishing (optional)
Instructions
- 1
Heat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
- 2
Place one potato on a cutting board between two wooden spoons or chopsticks laid parallel on either side. Slice down through the potato at 1/8-inch (3mm) intervals, letting the spoons stop the knife before it cuts all the way through — the base should remain intact. Repeat with the remaining potatoes.
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