Hasselback Sweet Potatoes
on Nov 03, 2022, Updated Nov 09, 2023
This post may contain affiliate links. Please read our disclosure policy.
With less than 10 ingredients, you can make these hasselback sweet potatoes. Work your knife skills to cut those thin slices. They are a twist on roasted potatoes with fragrant rosemary and garlic, and they look beautiful for a side dish.
Sweet potatoes aren’t the only potato you can bake this way. Try these mini hasselback potatoes too.
Table of Contents
Why You Need This Recipe
It is a side dish that delivers on looks and taste. These potatoes look fancy on the plate, but the recipe is easy. Before you know it, you will get the hang of slicing hasselback potatoes.
Everyone loves baked potatoes, and hasselbacks are basically a more interesting and tasty version of the humble baked potato. Besides their lovely look, these potatoes turn out crisp at the edges and soft in the middle, which is everything you want from roasted potatoes.
These hasselback potatoes are vegan. With the mix of olive oil, fresh herbs and garlic, there’s no need for butter.
What Are Hasselback Potatoes?
Also known as accordion potatoes, hasselbacks were first created in a restaurant in Sweden. By cutting thin slices into a whole potato and roasting it, you end up with a more dressed up kind of potato with fresh herbs and garlic. You can serve them for a weeknight dinner or for a holiday meal like Thanksgiving or Christmas.
The Ingredients
This is what you need:
- Sweet potatoes come in all sorts of irregular shapes and sizes. Spend a couple extra minutes at the grocery or farmers market looking for medium sweet potatoes that are more symmetrical in shape. I know this can be a challenge, but it will make it easier to cut the potatoes.
- Rosemary: You can include a combination of chopped fresh rosemary and thyme leaves. If you don’t have fresh herbs, you can use a teaspoon of dried rosemary instead. Dried seasonings have a stronger, more concentrated flavor, so you don’t need as much as fresh herbs.
- Garlic: The recipe calls for 1 minced garlic clove that gets mixed into the rosemary oil.
- Olive oil: Since this is such a simple recipe with not a lot of ingredients, use extra-virgin olive oil for the best flavor.
- Kosher salt & black pepper season the rosemary olive oil.
- Parsley: I like to garnish the potatoes with chopped fresh parsley when they are out of the oven.
- Flaky sea salt sprinkled on the baked potatoes is a final touch that adds flavor and a little crunch.
Optional Additions
- Parmesan: You can top the baked potatoes with some finely grated cheese.
- Red pepper flakes are quick way to add a spicy kick.
- Sour cream or Greek yogurt: Add a dollop on the baked potatoes for tangy flavor.
How To Make Hasselback Sweet Potatoes
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
1. Make the herb oil. Combine the olive oil, rosemary, garlic, salt and pepper in a small bowl. Stir together the mixture.
2. Prep the sweet potatoes. Wash them and pat them dry. To cut the sweet potatoes, put a chopstick on both sides. Cut 1/8-inch-wide slits without slicing through the bottom. The chopsticks should prevent this from happening. Put the sweet potatoes on the prepared sheet pan.
3. Spoon the half the rosemary oil onto the potatoes. Use a pastry brush to brush them all over.
4. Bake the potatoes for 30 minutes. Then take them out of the oven. Use a fork to push apart the slits slightly. Then brush the potato slices with the remaining herb oil.
5. Continue baking until the potatoes are tender and the edges are browned, about 30 minutes. You should be able to easily pierce the potatoes with a paring knife. Sprinkle them with parsley and flaky sea salt.
Serving
Hasselback potatoes are best served warm right after them come out of the oven. You can pair them with main dishes like a roasted chicken or a dry rubbed turkey breast whether it’s for Thanksgiving or Sunday dinner.
You can also eat them like a baked potato and serve them with a salad such as a kale apple salad or an Italian chopped salad. Or have one with a bowl of hearty vegetable soup or chickpea soup.
Storage & Leftovers
Store leftover potatoes in an airtight container in the fridge up to 3 days. Warm them in a 375-degree F oven. You can test if they are warm on the inside by sliding a paring knife into the potato and seeing if it comes out hot. Leftover potatoes will not be as crisp on the edges as when you first bake them.
Recipe Tips
Use the chopsticks. It can be tempting to just slice the potatoes without them, but it prevents your knife from doing a full cut through the potatoes. You can use the handles of wooden spoons if you don’t have chopsticks.
Cut the potatoes evenly. To ensure the potatoes cook in the same amount of time. Do your best to cut the in uniform widths.
Use a sharp knife. This will make the slicing easier.
Recipe FAQs
Yes. Since they are brushed with olive oil and not butter, they are vegan. The garlic and rosemary enhance the flavor of the potatoes, so you won’t feel like they need butter.
Since potatoes have a tendency to brown, I do not recommend slicing them in advance. Also, they will dry out.
Yes. You may need to increase the total bake time by 5-10 minutes.
Did you make these potatoes? Please leave a rating and comment below. Thanks!
Hasselback Sweet Potatoes
Ingredients
- 1/4 cup olive oil
- 1-2 tablespoons chopped fresh rosemary
- 1 garlic clove minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 medium sweet potatoes
- Chopped parsley for serving
- Flaky sea salt for serving
Instructions
- Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
- In a small bowl, whisk together the olive oil, rosemary, garlic, salt and pepper.
- Wash and scrub the sweet potatoes, as needed. Pat them dry with a towel. Place a chopstick on either side of a potato. With a sharp knife make slits about 1/8-inch wide. Do not cut all the way through. The chopsticks will help stop the knife. Repeat with the remaining potatoes.
- Place the sweet potatoes on the prepared baking sheet. Spoon half the rosemary olive oil on the potatoes. Brush the oil all over them.
- Bake the potatoes for 30 minutes. Use a fork to spread apart the slices slightly. Spoon the rest of the rosemary oil onto the potatoes and brush it in.
- Continue baking the sweet potatoes for another 30 minutes until they are tender and you can easily pierce them with a paring knife. Also, the edges should be lightly browned.
- Garnish the potatoes with chopped parsley and flaky sea salt before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
