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A man wearing a red and white striped t-shirt holding a baking tray of vegan hasselback potatoes, with greaseproof paper on the tray
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Herby Vegan Hasselback Potatoes

Easy air fryer hasselback potatoes combine the delicious fluffy texture of oven baked potatoes on the inside, with the crispiness of thinly sliced potatoes on the outside. Smothered in tasty, herby, vegan butter you’ll have a real crowd pleaser on your hands.
Course Dinner
Cuisine Swedish
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 259kcal
Author Jess & Dan

Ingredients

  • 1.8 kg potatoes ~ 12 medium potatoes, scrubbed clean.
  • 2 tablespoon vegan butter – or olive oil
  • 1 tablespoon fresh thyme – chopped

Instructions

  • Carefully slice the potatoes. Place the potato between two wooden spoons or two chopsticks, and make slices in the top three quarters of the potato that are around ⅛” wide. Resting the potato between the chopsticks/spoons means that you can’t accidentally slice too far and end up chopping through the potato! Alternatively, you can use a special hasselback cutting device! Set aside for a moment.
    1.8 kg potatoes
  • Melt half of the butter in a pan over a gentle heat, or in the microwave.
    2 tablespoon vegan butter
  • Use a pastry brush to coat the potatoes with the melted butter.
  • Generously season with salt and pepper.

Air Fryer

  • Pop your potatoes in the air fryer basket and put them on for 20 minutes at 180°c in a preheated air fryer.
  • After 20 minutes check on the potatoes by inserting a fork into the middle of one. If there’s not too much resistance they’re almost done, so head to the next step. If they’re still a little tough, put them back in for another 10 minutes. The cooking time depends on the size of the potatoes.
  • Melt and brush the remaining vegan butter onto the potatoes and sprinkle over the thyme. Put back in the air fryer for a final 10 minutes.
    1 tablespoon fresh thyme, 2 tablespoon vegan butter

Oven:

  • Preheat the oven to 200°C/Gas Mark 6.
  • Pop the potatoes on either a non-stick sheet pan, or a baking tray that has been lined with parchment paper, and put them in the oven for 20 minutes.
  • After twenty minutes take them out of the oven, and melt the other half of the butter.
    2 tablespoon vegan butter
  • Brush the butter over the hasselbacks, and sprinkle them with thyme.
    1 tablespoon fresh thyme
  • Pop the potatoes back in the oven for another 10 minutes.
  • Take the potatoes out of the oven and check that they have gone lovely and crisp. If they aren’t quite done they can go in for another 10 minutes (timings will vary slightly depending on the size of potato you are using). Generously season with salt and pepper, and serve with your favorite toppings.

Notes

  • Try making vegan hasselback potatoes with rosemary, sage or parsley instead, as well as adding a teaspoon of garlic powder or granules.
  • Store in the fridge in an airtight container for upto 3 days. Freeze for upto 3 months.Cook from frozen in the oven at gas mark 6/200°C for around 30 minutes, until piping hot. 

Nutrition

Calories: 259kcal | Carbohydrates: 53g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 48mg | Potassium: 1271mg | Fiber: 7g | Sugar: 2g | Vitamin A: 240IU | Vitamin C: 61mg | Calcium: 41mg | Iron: 3mg