3 hasselback sweet potatoes on plate.

November 3, 2022

Hasselback Sweet Potatoes

Brushed with a mixture of rosemary, garlic and olive oil, these hasselback sweet potatoes make a beautiful side dish that's a more exciting version of a baked potato.

With less than 10 ingredients, you can make these hasselback sweet potatoes. Work your knife skills to cut those thin slices. They are a twist on roasted potatoes with fragrant rosemary and garlic. 

Hasselback potatoes on a plate.

Also known as accordion potatoes, hasselbacks were first created in a restaurant in Sweden. By cutting thin slices into a whole potato and roasting it, you end up with a more dressed up kind of potato with fresh herbs and garlic. You can serve them for a weeknight dinner or for a holiday meal.

Why You Need This Recipe

It is a side dish that only looks fancy. Once you get the hang of slicing hasselback potatoes, you’ll find this is a very easy recipe.

They are basically a more interesting and tasty version of a baked potato. Besides their beautiful look, these potatoes turn out crisp at the edges and soft in the middle.

These hasselback potatoes are vegan. With the mix of olive oil, fresh herbs and garlic, there is no need for butter.

The Ingredients

Ingredients including sweet potatoes, olive oil, rosemary, parsley, garlic, salt and pepper.

This is what you need:

  • Sweet potatoes come in all sorts of irregular shapes and sizes. Spend a couple extra minutes at the grocery or farmers market looking for medium sweet potatoes that are more symmetrical in shape. I know this can be a challenge, but it will make it easier to cut the potatoes.
  • Rosemary: You can include a combination of chopped fresh rosemary and thyme leaves. If you don’t have fresh herbs, you can use a teaspoon of dried rosemary instead. Dried seasonings have a stronger, more concentrated flavor, so you don’t need as much as fresh herbs.
  • Garlic: The recipe calls for 1 minced garlic clove that gets mixed into the rosemary oil.
  • Olive oil: Since this is such a simple recipe with not a lot of ingredients, use extra-virgin olive oil for the best flavor.
  • Kosher salt & black pepper season the rosemary olive oil.
  • Parsley: I like to garnish the potatoes with chopped fresh parsley when they are out of the oven.
  • Flaky sea salt sprinkled on the baked potatoes is a final touch that adds flavor and a little crunch.

Optional Additions

  • Parmesan: You can top the baked potatoes with some finely grated cheese.
  • Red pepper flakes are quick way to add a spicy kick.

How To Make Hasselback Sweet Potatoes

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

1. Make the herb oil. Combine the olive oil, rosemary, garlic, salt and pepper in a small bowl. Stir together the mixture.

2. Prep the sweet potatoes. Wash them and pat them dry. To cut the sweet potatoes, put a chopstick on both sides. Cut 1/8-inch-wide slits without slicing through the bottom. The chopsticks should prevent this from happening. Put the sweet potatoes on the prepared sheet pan.

Herb oil in a small bowl. Sweet potato on a cutting board being sliced.

3. Spoon the half the rosemary oil onto the potatoes. Use a pastry brush to brush them all over.

4. Bake the potatoes for 30 minutes. Then take them out of the oven. Use a fork to push apart the slits slightly. Then brush the potato slices with the remaining herb oil.

Hasselback potatoes on a sheet pan before and after they are baked.

5. Continue baking until the potatoes are tender and the edges are browned, about 30 minutes. You should be able to easily pierce the potatoes with a paring knife. Sprinkle them with parsley and flaky sea salt.

Baked hasselback potatoes on a sheet pan.

Serving

Hasselback potatoes are best served warm right after them come out of the oven. You can pair them with main dishes like a roasted chicken or a dry rubbed turkey breast whether it’s for Thanksgiving or Sunday dinner.

You can also eat them like a baked potato and serve them with a salad such as a kale apple salad or an Italian chopped salad. Or have one with a bowl of hearty vegetable soup or chickpea soup.

Leftovers

Store leftover potatoes in an airtight container in the fridge up to 3 days. Warm them in a 375-degree F oven. You can test if they are warm on the inside by sliding a knife into the potato and seeing if it comes out hot. Leftover potatoes will not be as crisp on the edges as when you first bake them.

Recipe Tips

Use the chopsticks. It can be tempting to just slice the potatoes without them, but it prevents your knife from doing a full cut through the potatoes. You can use the handles of wooden spoons if you don’t have chopsticks.

Cut the potatoes evenly.  To ensure the potatoes cook in the same amount of time. Do your best to cut the in uniform widths.

Use a sharp knife. This will make the slicing easier.

Did you make these potatoes? Please leave a rating and comment below. Thanks!

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3 hasselback potatoes on a plate.

Hasselback Sweet Potatoes

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 6
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

Brushed with a mixture of rosemary, garlic and olive oil, these hasselback sweet potatoes make a beautiful side dish that’s a more exciting version of a baked potato.


Ingredients

Scale
  • 1/4 cup olive oil
  • 12 tablespoons chopped fresh rosemary
  • 1 garlic clove, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 6 medium sweet potatoes
  • Chopped parsley for serving
  • Flaky sea salt for serving

Instructions

  1. Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
  2. In a small bowl, whisk together the olive oil, rosemary, garlic, salt and pepper.
  3. Wash and scrub the sweet potatoes, as needed. Pat them dry with a towel. Place a chopstick on either side of a potato. With a sharp knife make slits about 1/8-inch wide. Do not cut all the way through. The chopsticks will help stop the knife. Repeat with the remaining potatoes.
  4. Place the sweet potatoes on the prepared baking sheet. Spoon half the rosemary olive oil on the potatoes. Brush the oil all over them.
  5. Bake the potatoes for 30 minutes. Use a fork to spread apart the slices slightly. Spoon the rest of the rosemary oil onto the potatoes and brush it in.
  6. Continue baking the sweet potatoes for another 30 minutes until they are tender and you can easily pierce them with a paring knife. Also, the edges should be lightly browned.
  7. Garnish the potatoes with chopped parsley and flaky sea salt before serving.

Notes

The potatoes are best served warm right from the oven.

Store leftovers in an airtight container in the refrigerator up to 3 days. Warm them in the oven at 375 degrees F. Pierce the potatoes in the center and if the knife comes out hot, the potatoes are ready.

If you don’t have fresh rosemary, substitute with 1 teaspoon of dried rosemary.

Optional additions: You can sprinkle the potatoes with parmesan cheese, nutritional yeast or red pepper flakes.

Keywords: hasselback sweet potatoes, hasselback potatoes

Originally published February 26, 2018. Updated: November 3, 2022.

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