Description
Crispy Hasselback Potatoes
Originating in 1953 from the Hasselbacken restaurant in Stockholm, these potatoes are known for their fan-like slices that create a unique accordion shape. With crispy skin and a tender inside, Hasselback potatoes make an eye-catching side dish that’s perfect for any dinner party or holiday meal. This recipe is also gluten-free, dairy-free, and vegan-friendly, making it a versatile option for everyone to enjoy!
2 pounds Yukon Gold potatoes
4 tbsp olive oil
1 tbsp minced fresh garlic
1/4 cup fresh chopped parsley
1 tsp salt
Nutritional yeast (optional)
Directions:
1. Wash and dry the potatoes.
2. Slice potatoes into 1/8-inch fans, stopping before the bottom.
3. Brush with oil and air-fry or bake until crispy.
4. Spread the garlic-parsley mixture over potatoes and serve.
Prep Time: 15 mins
Kcal: 250 per serving
Step-by-Step Guide
1. Prepare the Potatoes: Scrub 2 pounds of Yukon Gold potatoes clean and pat them thoroughly dry. Leaving the skin on is essential for texture.
2. Create the Fan Cuts: Place a potato between two chopsticks or the handles of two wooden spoons. Using a sharp knife, make parallel cuts about 1/8-inch apart, slicing down until the knife hits the chopsticks. This prevents you from cutting all the way through, leaving the bottom intact.
3. Season and Cook: Preheat your air fryer to 375°F (190°C) or oven to 425°F (220°C). Gently brush each potato with half of the olive oil, ensuring it gets between the slices. For air frying, cook for 25-30 minutes. For baking, place on a parchment-lined sheet and bake for 50-60 minutes. Potatoes are done when the fans fan out and the edges are golden and crispy.
4. Add Final Flavors: While potatoes cook, mix the remaining 2 tbsp olive oil with 1 tbsp minced garlic, 1/4 cup chopped parsley, and 1 tsp salt. In the last 5 minutes of cooking, carefully brush or spoon this mixture over the hot potatoes. Sprinkle with nutritional yeast if using, and return to heat briefly to warm the garlic.
Serving Suggestions
Serve these crispy potatoes immediately while hot. They pair wonderfully with a dollop of vegan sour cream or a drizzle of garlic aioli. For a main course, they are perfect alongside a hearty mushroom Wellington, a roasted vegetable medley, or a simple green salad with a tangy vinaigrette to cut through the richness.
How-to Summary
To make Hasselback Potatoes: 1) Cut thin slices into potatoes using chopsticks as a guide. 2) Brush with oil and air-fry/bake until crispy and fanned. 3) Top with a garlic-parsley oil mixture before serving.
Frequently Asked Questions
Can I use other potato types? Yes, but Yukon Golds are ideal for their creamy interior and thin skin. Russets work but can be drier.
How do I get the slices to fan out more? After the initial oil brush, gently flex the potato to separate the slices. You can also add a thin pat of vegan butter between slices halfway through cooking.
Can I prepare them ahead of time? You can slice and submerge them in water overnight to prevent browning. Dry thoroughly before cooking. For best texture, cook just before serving.
Why are my potatoes not crispy? The most common reason is overcrowding in the air fryer or on the baking sheet, which steams them. Ensure space between each potato for proper air circulation.
What’s a good substitute for nutritional yeast? For a cheesy flavor, use a sprinkle of vegan parmesan. For simplicity, just a bit more salt and a crack of black pepper works well.
Common Mistakes to Avoid
- Cutting All the Way Through: Using the chopstick guide is non-negotiable for keeping the base intact.
- Not Drying Potatoes: Moisture is the enemy of crispiness. Ensure potatoes are completely dry before oiling.
- Skipping the Oil Brush Between Slices: This step is crucial for even cooking and achieving separate, crispy edges.
- Adding Garlic Too Early: Adding the fresh garlic mixture at the end prevents it from burning and becoming bitter.
Conclusion
Hasselback potatoes are a stunning yet simple side dish that elevates any meal. Their impressive appearance belies the straightforward technique required. By following this detailed guide and avoiding common pitfalls, you can consistently achieve potatoes with a perfect contrast of crispy edges and a tender, flavorful center. This versatile, allergen-friendly recipe is sure to become a celebrated staple at your table.