Vegan Hasselback Potatoes

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5 from 6 votes

Crispy on the outside, tender through the center, these vegan Hasselback potatoes turn a humble spud into a show-stopping side. Each thin slice fans open in the oven, soaking up seasoned oil and finishing with a buttery, golden gloss. It’s elegant comfort food that’s also secretly easy to make!

Prep Time10

Cook Time1 20

Total Time1 30

Course: Side Dish

Cuisine: American

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 496kcal

Author: Michelle Cehn

Ingredients

8 medium potatoes any variety will work, try selecting egg-sized potatoes
2 tablespoons canola oil or your favorite vegetable oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon dried oregano
4 tablespoons fresh parsley leaves chopped
4 tablespoons vegan butter plus more, to taste

Instructions

Preheat the oven to 375° Fahrenheit.
Place one potato between two stirrers (as shown in the photo), so when you cut them you don’t cut all the way through them (the stirrers will stop your knife just before separating them entirely). Cut as many evenly spaced slices as you can in each potato.
In a small bowl, mix the canola oil, salt, black pepper, garlic powder, onion powder and dried oregano until combined.
Place potatoes on a baking tray and using a brush, season the potatoes evenly with the oil-and-spice mixture. Bake in the oven for about 1 hour and 20 minutes, until potatoes are cooked through to perfection.
Garnish with fresh parsley and vegan butter and enjoy hot.

Notes

Storage: Let the potatoes cool completely, then store in an airtight container in the refrigerator for up to 4 days. To freeze, arrange them on a tray until solid, then transfer to a freezer-safe bag. Thaw in the fridge before reheating.
Reheating: For best results, reheat in a 350°F (175°C) oven for 10–15 minutes, or until warmed through and crisp at the edges again. A toaster oven or air fryer works too. Avoid microwaving—it softens the potatoes and dulls that golden edge.

Additional Tips:

Slice evenly and stop just before the bottom so the potatoes stay intact.
Don’t overcrowd the baking tray—space helps them crisp instead of steam.
Brush oil or melted vegan butter between the slices halfway through baking for extra flavor and crunch.
Choose similar-sized potatoes so they bake evenly from edge to center.
If the tops start browning too quickly, cover loosely with foil for the last 10 minutes.

Nutrition