Serve these vegan hasselback potatoes with avocado sauce are perfect for a side dish or a comforting dinner that vegans and non-vegans alike will love. They are crispy on the outside, soft and tender on the inside, and super easy to make t0o using simple ingredients!
Potatoes have always been one of my favourite ingredients. They’re so versatile, making a great addition to salads, sauces, soups, etc. But even on their own, in the form of chips, wedges and, in this case, hasselbacks, they taste incredible just with a simple sauce. Someone who doesn’t like veggies in general is still pretty much guaranteed to love potatoes.
Not to mention that they’re perfect for every season. Of course, hearty and warming dishes that make the holiday season extra special come to mind. But, serving potatoes cold, you can enhance your summer BBQs and salad bars.
Vegan hasselback potatoes
That’s where hasselback potatoes come in. Even if they’re made with the intention of becoming a side dish, I can guarantee they’ll steal everyone’s attention and turn into the star of the show. No one will realise just how simple the preparation is!
In my opinion, hasselbacks bring a new level of creativity in comparison to chips or wedges. The texture, first of all, is absolutely incredible. Imagine a crispy outside and a tender, soft centre that practically melts in your mouth. The addition of garlic infuses each layer of potato with a deep, wholesome and earthy flavour, and the hints of ginger will leave a subtle undertone that’s not overpowering. Yep, I can safely say I am in love with garlicky hasselback potatoes.
Ingredients for the best garlicky hasselback potatoes
- Starchy potato variety such as russets. Do not use waxy potatoes as they will not absorb flavour as well.
- Garlic cloves.
- Olive oil.
It’s so easy! Firstly, slice thin sections into the potato around 3/4 of the way. Sometimes, I like to lay chopsticks on either side of the potato to make sure I don’t accidentally slice all the way through. Keep the sections thin to make sure they absorb as much flavour from the garlic and olive oil as possible.
Next, add thinly sliced garlic and ginger in between the layers. Brush or drizzle the top of the potatoes with olive oil and now you’re ready to bake. You can keep these oil-free if you want – they will still turn out delicious!
Bake at 200 degrees C/400 F for 45 minutes – 1 hour. The exact baking time will depend on the size of your potatoes, but you know they are done when the top is crispy and golden brown and the inside is tender. Yum!
Creamy avocado sauce
Potatoes and avocado is one of the best combos out there for sure – I’m lowkey obsessed. There’s just something about the combination of starchy, satisfying potatoes and creamy mashed avocado that’s totally next level. But this isn’t just simple mashed avocado.
Firstly, cook some onion and carrot in a little bit of olive oil until softened. Then, transfer them to a blender and add a ripe avocado, nutritional yeast, salt and tahini. Blend for a few seconds, making sure to leave a little bit of texture depending on how chunky you want it to be.
Then you are ready to serve with the potatoes! Although, this sauce is definitely good enough to eat by itself with a spoon.
Other vegan potato recipes you will love
- Crispy vegan lemon potatoes
- White bean skillet potatoes with garlic mushrooms
- Sheet pan potatoes and tofu
- Stuffed baked potatoes with tahini chickpeas
- Creamy mashed potatoes
Let me know in the comments: what’s your favourite way to cook potatoes? If you give these vegan hasselback potatoes a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating.
Vegan Hasselback Potatoes With Avocado Sauce
- Baking tray
- Conventional oven
- Frying pan
- Blender or food processor
- 2 lbs potatoes starchy variety such as russets
- 5 cloves garlic thinly sliced
- 1 1-inch piece ginger peeled and diced
- 2 tbsp olive oil
- 1 medium onion chopped
- 1 medium carrot peeled and chopped
- 1 tsp olive oil
- 1 large ripe avocado
- 2 tbsp nutritional yeast
- 1/2 tsp sea salt
- 1 tbsp tahini
- Preheat the oven to 200 degrees C/400 F.
- Slice thin sections into the potato around 3/4 of the way. Sometimes, I like to lay chopsticks on either side of the potato to make sure I don't accidentally slice all the way through.
- Add thinly sliced garlic and ginger in between the layers. Brush or drizzle the top of the potatoes with olive oil.
- Bake the potatoes for 45 minutes - 1 hour. The exact baking time will depend on the size of your potatoes, but you know they are done when the top is crispy and golden brown and the inside is tender.
- Cook the onion and carrot in a little bit of olive oil until softened.
- Then, transfer them to a blender and add a ripe avocado, nutritional yeast, salt and tahini. Blend for a few seconds, making sure to leave a little bit of texture depending on how chunky you want it to be.