Crispy Baked + Air Fryer Hasselback Potatoes

Name: Crispy Baked + Air Fryer Hasselback Potatoes
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Ingredients: 4 medium russet potatoes; ¼ cup of olive oil; Salt and pepper; 5-6 slices of mozzarella or cheddar vegan slices, cut into small pieces; 6 cherry or grape tomatoes (halved); Basil leaves

These crispy stuffed Hasselback potatoes are easy to bake or air fry and serve as a versatile side dish! Enjoy these loaded Hasselback potatoes with a delicious dairy-free Caprese-style cheese, tomato, and basil stuffing, or keep reading for alternatives!

completed Vegan Hassleback Potatoes in a white backing dish

Super Crispy Baked or Air Fried Hasselback Potatoes

If you love baked potatoes, then get ready to discover your new favorite potato side dish! Hasselback potatoes are simple to prepare, sliced thinly for fanned-out pieces of fluffy, fork-tender potato and a super crispy shell, all packed with flavor in every single bite!

With just a handful of ingredients, a simple process, no special tools (just a sharp knife), and the option to make baked or air fryer Hasselback potatoes, this recipe is a must-try for all.

Both versions are absolutely delicious, but air-fried Hasselback potatoes are ready in HALF the time. Once cooked, these crispy sliced baked potatoes make for a super versatile side dish, perfect for special occasions, holidays, or a simple mid-week meal!

If you love potatoes, check out my recipe for Crispy Roasted Sweet Potato Wedges, too. You might also enjoy these other simple air fryer sides, including Air Fryer Butternut Squash [Cubes + Halves] or Air Fryer Asparagus.

What Are Hasselback Potatoes?

Hasselback potatoes (also sometimes called accordion potatoes) are a Swedish potato dish created in the 1950s in the 'Hasselbacken restaurant in Stockholm, Sweden. They are thinly sliced across the length, almost all the way through. Then basted and baked until super crispy with a 'fanned' look, like an accordion, once cooked.

The thin slices help to make them super crispy on top, fluffy in the middle, and provide plenty of space for seasonings and stuffings, so you have flavor throughout. And, while a simple herby vegan butter/oil works great, I've taken this version one step further with a delicious, dairy-free Caprese-style cheese, tomato, and basil stuffing. Keep reading for all my favorite alternative seasoning and stuffing options, though.

The Ingredients

These vegan Hasselback potatoes only require 4 ingredients as a base (potatoes, oil/vegan butter, and salt and pepper). However, I've boosted the flavor with a simple dairy-free Caprese stuffing.

ingredients for Vegan Hassleback Potatoes on a white surface

Potatoes: I recommend using Russet potatoes, though Yukon Gold potatoes will also work. They both become fluffy inside and nice and crispy outside.
Oil: Any neutral cooking oil will work. Vegetable oil, canola oil, avocado oil, etc. Vegan butter (melted butter) would also work.
Salt & Black pepper: Seasoned to taste.
Vegan cheese: Dairy-free mozzarella or cheddar slices work well for these vegan cheesy Hasselback potatoes. Just make sure it melts well.
Basil: Use fresh basil.
Tomatoes: I recommend using cherry or grape tomatoes, halved. Though during tomato season, you could use thin slices of larger tomatoes.

What Else Could I add?

The seasoning and 'stuffing' options for these stuffed Hasselback potatoes are highly versatile. Here are a few ways you could have fun experimenting with this delicious vegan side dish.

Spices: Salt & pepper are great, sure, but add even more flavor with other spices and seasonings, including
- Onion powder
- Garlic powder
- Smoked paprika (vegan smoked paprika butter is delicious!)
- Italian seasoning
Garlic: Thinly sliced or minced to tuck into the Hasselback potato folds. Garlic butter works particularly well to brush over and within the fanned potatoes.
Fresh herbs: Fresh parsley, chives, or green onion make a great garnish.
Black olives: Sliced, to add instead of or alongside the tomatoes with the vegan cheese.
Nutritional yeast: To boost the 'cheesy' flavor and add umami depth.
Vegan cheese sauce: To spoon over the baked Hasselback potatoes when serving.
Breadcrumb topping: For more of an authentic Swedish topping, combine breadcrumbs, paprika, and caraway seeds to sprinkle over the baked/ air fryer Hasselback potatoes.
Alternative 'stuffing' Options:
- Fresh garlic & rosemary (or thyme) with olive oil or vegan butter
- 'Pizza' filling with tomato, dairy-free cheese, and vegan pepperoni topped with some marinara and extra shredded dairy-free cheese
- Fully loaded Hasselback potatoes with a dairy-free cheese filling and vegan sour cream, guacamole, salsa, and/or green onion or your favorite toppings

How to Make Hasselback Potatoes?

While the slices in Hasselback potatoes may make the process seem complicated or fiddly, it's surprisingly simple and requires just a handful of steps.

1) First, preheat the oven to 400F/200C and lightly grease a baking sheet or line it with parchment paper.
2) Wash and pat dry all the potatoes. Then, using a sharp knife, make crosswise cuts into each potato, every ⅛-inch apart, leaving about ¼ inch at the bottom.

process of cutting potatoes for Vegan Hassleback Potatoes

four cut potatoes in a hassleback format against a cutting board

It may make it easier to place pencils, chopsticks, or wooden spoon handles on either side of the potato so that when you're cutting, you don't accidentally cut too low/ right through the bottom of the potato. You can make thicker slices, but note that they won't get as crispy.

3) Brush the Hasselback potatoes with olive oil and sprinkle with salt and pepper.

4) Then transfer them to the baking sheet and bake for around an hour until they're fork-tender and crisp outside.

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For extra crispiness, brush a little more oil or vegan butter over them halfway through the baking process.

5) Remove the potatoes from the oven and carefully stuff the potato slits with pieces of the vegan cheese slices, half a tomato, and a basil leaf.

process of adding triangular cheese slices to potatoes

6) Return the potatoes to the oven and bake for 10 minutes until the vegan cheese has melted, then serve immediately. Enjoy!

Air Fryer Hasselback Potatoes

The process for making Hasselback potatoes in an air fryer is super simple and ready in HALF the time compared to baked Hasselback potatoes.

First, preheat (if necessary) your air fryer to 400F/200C and follow steps 2 + 3 above.
Then, transfer the potatoes to your air fryer basket, ensuring there's space between each potato (for the crispiest results).
Cook for around 30 minutes, brushing the potatoes with more oil/vegan butter (outside and in-between the fanned slices) halfway. Add the dairy-free cheese, tomato, and basil stuffing in the last 6-8 minutes.

The potatoes are ready when they're fork-tender in the middle and crispy outside. Note that the exact cooking times will vary based on your air fryer and the size of your potatoes.

FAQs

Can you meal prep Hasselback potatoes in advance?

You can actually slice the potatoes up to a day before cooking them. Ensure they're stored in a container filled with fresh water to stop oxidization. Pat them thoroughly dry before continuing with the recipe.

How to cut Hasselback potatoes?

While it may look complicated, cutting Hasselback potatoes is actually very simple. For the most fool-proof method, use pencils, chopsticks, or wooden spoon handles to place on either side of the potato lengthwise.

Then, using a sharp knife, cut into the potato crosswise, around every ⅛^th inch apart, cutting down until your knife touches the pencils/chopsticks (or leaving around ¼-inch if you have no 'guideline' object. Be careful not to slice the ends too thin, though, or they can fall off.

Can I peel the potatoes?

I prefer to leave the skin on as it becomes wonderfully crispy when baked or air fried. However, feel free to remove it if preferred.

How do I know when they're ready?

Use a fork or knife to prod the potatoes at their thickest part. They should be tender in the middle and crispy on the outside.

Can I make Hasselback sweet potatoes?

Absolutely, and they should cook in similar times, too. Choose ones that are fairly even in size and not oddly shaped.

Top Recipe Tips and Notes

Use even-sized potatoes: It's best to choose potatoes that are similar in size so that they bake evenly.
Cooking time may vary: Based on the size of your potatoes and your specific oven or air fryer model.
Use a sharp knife: To cut the very thin slices, you'll need a sharp, non-serrated knife. Alternatively, it's possible to even buy a 'Hasselback cutter.'
Experiment with flavors: There are plenty of seasoning and stuffing options to choose from.

Storage Instructions

Fridge: Allow the baked/ air fryer Hasselback potatoes to cool and then store them in an airtight container in the refrigerator for 4-5 days. They will lose their crispiness over time, but luckily you can bring back some of it when reheating them.

Freezer: Allow the potatoes to flash freeze on a baking tray before transferring them to an airtight freezer-safe Ziplock/Stasher bag. Store for up to 3 months.

Reheat: To reheat the stuffed Hasselback potatoes from chilled, place them back in the oven for around 15 minutes or in an air fryer for 5-7 minutes. You can also reheat them from frozen for 20-30 minutes in the oven (and possibly around 12-15 minutes in an air fryer - I haven't tried).

What To Serve With Hasselback Potatoes?

These vegan Hasselback potatoes will become your new favorite potato side dish and effortlessly take the place of other potato sides like baked potatoes, boiled potatoes, mashed potatoes, and more. Here are just a few ways to enjoy them.

Enjoy alongside a vegan roast dinner
On your holiday table – these are a crowd-pleasing Thanksgiving/Christmas side
Enjoy as a delicious BBQ side with all your favorite BBQ dishes
With grilled or roasted veggies like broccoli, asparagus, etc.

More Vegan Air Fryer Recipes

If you try this baked or air fryer Hasselback potatoes recipe, I'd love to know your thoughts in the comments below. I'd also really appreciate a recipe card rating!

Photos by Alfonso Revilla