Red Hasselback Potatoes

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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These garlic hasselback red potatoes are a striking and delicious vegan side dish that elevates the humble spud into something truly special. By making fine vertical slices across each potato, you create more surface area for the olive oil and garlic to penetrate, resulting in a beautiful contrast between the crispy, golden edges and the fluffy, tender centre. The red skins add a vibrant pop of colour to your dinner plate, making them an ideal accompaniment for a Sunday roast or a sophisticated mid-week meal.

Simple to prepare but impressive to serve, this recipe relies on a clever wooden spoon technique to ensure perfect slicing every time. Potatoes are naturally heart-healthy and gluten-free, providing a nutritious base that pairs perfectly with almost any main course. For a more aromatic finish, you can experiment by tucking fresh rosemary or thyme sprigs into the slits alongside the roasted garlic.

Ingredients for Red Hasselback Potatoes

Cooking spray
1.1kg medium red-skin potatoes (about 8), scrubbed
6 garlic cloves, chopped
60ml olivolja
2 teskedar kosher salt
Nymalen svartpeppar

How to make Red Hasselback Potatoes

Preheat the oven to 191°C. Spray a baking sheet with cooking spray.
Place each potato in a large wooden spoon. Thinly slice the potato vertically, about every 1/8 inch, being careful not to slice all the way through to the bottom. The shape of the spoon should help prevent it.
Place the potatoes on the prepared baking sheet. Sprinkle the garlic evenly over all the potatoes, and use your fingers to push it into the slits. Drizzle with the olive oil and sprinkle with the salt and pepper. Bake until tender and browned, 60 to 70 minutes.

For the garlic lovers in the crowd, thinly slice the garlic and place it in the potato slits. You can sub in or add chopped shallots to the garlic in this recipe.

Ansvarsfriskrivning

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