Crispy Vegan Hasselback Potatoes with Garlic Drizzle
When it comes to comfort food with a twist, these Vegan Hasselback Potatoes are a total showstopper. Crispy on the outside, tender on the inside, and beautifully seasoned with garlic, smoked paprika, and olive oil, they strike that perfect balance between simple and satisfying. Hasselback potatoes aren’t just visually stunning — their thin, accordion-like slices allow for maximum flavor infusion, turning an everyday spud into something a little fancy and totally crave-worthy.
This plant-based version keeps it dairy-free without compromising taste. A quick garlic-infused olive oil blend seeps into every crevice, and finishing touches like fresh parsley and a drizzle of vegan garlic aioli (or a dollop of dairy-free sour cream) take them over the top. They’re ideal as a side dish for any meal, from a casual weeknight dinner to a holiday table spread.
Plus, with just a handful of pantry staples and no complicated steps, this recipe is as easy to make as it is impressive to serve. Whether you're vegan or just looking to add more plant-based options to your menu, these potatoes are a flavorful, crowd-pleasing must. Let’s get slicing!
Crispy Vegan Hasselback Potatoes with Garlic-Herb Drizzle
These Hasselback potatoes are a stunning, flavorful twist on classic baked potatoes—crispy on the outside, tender inside, and infused with garlic and a touch of vegan butter. Perfect as a side dish or even a main with a dollop of dairy-free sour cream!
Vegan Hasselback Potatoes Ingredients (Serves 4)
4 medium Yukon Gold or Russet potatoes (similar size)
3 tbsp olive oil
4 garlic cloves, minced
1 tsp smoked paprika
½ tsp salt (or to taste)
½ tsp black pepper
Fresh parsley, chopped (for garnish)
Optional Drizzle/Serve With:
Vegan garlic aioli (mix vegan mayo + minced garlic + lemon juice)
Dairy-free sour cream
Instructions
1. Prep the Potatoes
Preheat oven to 400°F (200°C).
Scrub potatoes clean (leave skin on for texture).
Hasselback cut: Place a potato on a cutting board. Make thin slices (⅛-inch) almost all the way through, stopping about ¼ inch from the bottom. (Pro tip: Place chopsticks on either side to prevent cutting too deep.)
2. Season & Oil
In a bowl, mix olive oil, minced garlic, smoked paprika, thyme, salt, and pepper.
Brush the mixture between the slices and all over the potatoes.
3. Bake
Place potatoes on a parchment-lined baking sheet.
Bake for 40–50 mins, basting halfway with leftover oil/herb mix.
For extra crispiness, broil for 2–3 mins at the end (watch closely!).
4. Finish & Serve
Sprinkle with nutritional yeast (for a cheesy touch) and fresh parsley.
Drizzle with vegan garlic aioli or serve with dairy-free sour cream.
Why This Recipe Works for Health & Wellness
✅ Fiber-rich (potato skins + minimal oil)
✅ No dairy, yet packed with flavor
✅ Customizable – Add chili flakes, vegan cheese, or pesto!
Perfect alongside a salad, roasted veggies, or your favorite vegan protein. Enjoy the crispy, golden layers! 😋🔥
These Vegan Hasselback Potatoes are proof that a few simple ingredients and a little extra love in the prep can create something truly special. With their crisp edges, tender centers, and rich, garlicky flavor, they’re a versatile side dish that fits just as well at a holiday feast as they do on a cozy weeknight plate.
What makes them even better is how easily they adapt to your taste — sprinkle on some nutritional yeast for a cheesy touch, drizzle with vegan garlic aioli for bold flavor, or serve alongside your favorite plant-based mains. They’re naturally gluten-free, dairy-free, and totally satisfying.
Whether you're cooking for a group or just treating yourself, these potatoes deliver on both taste and presentation. Once you try them, don’t be surprised if they become a regular in your rotation. Serve hot, garnish with parsley, and enjoy every delicious bite!
