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Hasselback Potatoes with Roasted Red Pepper Sauce

Hasselback Potatoes

Hasselback potatoes is a fun way to transform a boring looking potato into an elegant dish that looks like it is coming out of a professional kitchen! The trick with this dish is to cut thin slices leaving the bottom connected, creating a beautiful fan effect. They are crispy on the outside and soft on the inside. Each slice is caramelized and baked in a mix of fresh and dried herbs.

Hasselback potatoes was invented in the 1940’s in a Swedish restaurant called Hasselbacken! It is usually served as a side dish for meat but since we don’t partake in animal suffering, I prefer serving them with a rich red pepper sauce (similar to Muhammara) that is loaded with plant-based protein. So Sweden meets Middle East in this dish.

Which potato is best

You can use Russet potatoes (starchy), or Yukon or red potatoes (waxy). I prefer the later ones because they are plumper and creamier. Leave the skin if it is thin, just give them a good scrub. In terms of herbs, a mix of garlic, rosemary, salt and pepper mixed with olive oil and vegan butter is all you need. You can add smoke paprika, cayenne if you want a little heat.

Making the cuts

Cut Hasselback potatoes

The trick is to use 2 chopsticks placed on both sides of the potato. Using a sharp knife, make cuts until you hit the chopsticks and stop. This allows you to make thin slices and keep the bottom connected.  This creates a natural fan effect. If you want to make it even more sophisticated, you can flip the potato over after having made the vertical cuts and start making diagonal cuts. But you need to be careful to only cut on the section that hasn’t been cut.  It is fun to practice and makes a beautiful pattern. I learned this with cucumbers but it can be done with potatoes.

To peel or not to peel that is the question

I peeled my russet potatoes because the skin was a little tough but you can leave it too. Yukon potatoes have thin soft skins no need to peel. I used sweet potatoes and left the skin because the flesh is softer than potato and it worked  beautifully.

Baking the potatoes

Once you have brushed the herb butter/oil all over the potatoes making sure that some reaches inside the slices, you are ready t0 bake them. Most of the time preparing the dish is the baking time: 45-50 minutes at 425 F.

Roasted Red pepper sauce

This sauce is thick and rich and adds the protein to complete the dish. You can use red or orange bell peppers that have been roasted for 35 minutes.
Peel the skin and set aside.
In a food processor, add the roasted peppers, some white cannellini beans
olive oil, walnuts, panko breadcrumbs, a little sweetener like agave or maple syrup, some spices like cumin, chili, Garlic powder
Blend until lightly creamy. Top with fresh parsley and a drizzle of olive oil

Tips for best results

– Be generous brushing the oil with spices.
– Half way through the baking time, flip the potatoes and brush again.
– Don’t bake the day before because the potatoes will dry out and become too firm.
– Additional toppings include sliced green onions, vegan cheese, bacon.

Hasselback Potatoes

Hasselback Potatoes with Roasted Red Pepper Sauce

Transform simple potatoes into beautifully carved and perfectly baked potatoes served with a rich roasted pepper sauce
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Entree
Cuisine Comfort food
Servings 4


  • Sharp knife
  • 2 chopsticks
  • Lined baking sheet
  • silicone brush


Red Pepper Sauce

  • 2 red or orange bell peppers
  • 1 cup cannellini beans
  • 1/2 cup walnuts
  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp agave or maple syrup
  • 1/2 tsp cumin powder
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1 cup fresh minced parsley


  • 6 medium potatoes (Yukon, Russets)
  • 2 tbsp olive oil
  • 2 tbsp vegan butter
  • 1 tsp garlic powder
  • 1 tsp minced dried rosemary
  • 1 tsp salt
  • 1 tsp paprika (sweet or smoked)
  • 1/2 tsp cayenne powder

Spiced oil

  • 3 tbsp olive oil
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp rosemary
  • 1 tsp cumin powder
  • 1/2 tsp cayenne powder


Prepare the pepper sauce

  • Preheat the oven to 425F.
  • Remove the top of the peppers, and the core. Cut 3-4 sections and place on a lined baking sheet.
  • Brush a little oil and sprinkle some salt.
  • Bake for 45-50 minutes at 425 F.
  • Remove from oven and cover with a lid for a few minutes. This will help removing the skin.
  • Remove the skins, and set aside.
  • In a blender or food processor, add the roasted red or orange peppers, the rinsed white beans, olive oil, walnuts, sweetener, cumin, chili, garlic powder, salt and breadcrumbs.
  • Pulse until all the ingredients are blended. Taste and season.

Prepare the potatoes

  • Wash or scrub the potatoes.
  • Place 2 chopsticks on either side of the potato and start making thin vertical slices leaving the bottom connected.
  • Place each potato on a lined baking sheet

Prepare the spiced oil

  • Heat up the oil with the cumin, cayenne, garlic powder, salt.

Putting it together

  • Generously brush the potatoes with the spiced oil making sure that some gets in the slices and on the bottom.
    Hasselback potatoes
  • Bake for 35 minutes. Flip the potatoes, brush again and bake for another 20 minutes.
  • Sprinkle the fresh parsley and serve hot with the roasted pepper sauce.
Keyword Baked vegetables

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