Name: Perfect Hassleback Potatoes Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 3 cups/ 450g Potatoes; 1 tbsp Sunflower Oil (or oil of choice/vegan butter alternative); 1/2 tsp Salt; 1 tsp Peri-Peri Seasoning; 1/2 tsp Chilli Powder

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This hassleback potatoes recipe is the perfect side dish which is crispy on the outside, fluffy on the inside and tasty inside and out!

You know what I love about potatoes? They’re always there for you. Through thick or thin, fried or baked, mashed or chipped, potatoes have your back. There’s something so comforting about the potato – it’s honestly one of earth’s finest creations. Ah, if only someone would love me as much as I love potatoes :/

And of all the ways to consume the potato, hasslebacks are up there in my top five. They may look tricky to make, but they’re a deceptively easy side dish which is sure to impress your family and friends. In fact, you’d best make a double batch – I’m sure they won’t last long!

What are hassleback potatoes?

Hassleback potatoes, also known as Accordion Potatoes, are roasted potatoes which have been sliced into rings but still attached at the bottom. The rings fan out as the potato cooks, forming a crispy exterior. But as the potato is still intact, it becomes soft and fluffy on the inside. It’s truly the best of both worlds!

You only need 4 ingredients to make this tasty side dish:

Potatoes
Oil (or vegan butter)
Salt
Seasonings of choice

You can make hassleback potatoes using any potato. I prefer to use a smaller potato like Jersey Royals, but any variety would work well. You can even make this recipe with sweet potatoes! Just keep in mind, the larger the potato, the longer they will take to cook.

how to perfectly slice hassleback potatoes:

If you’re wondering how to slice your potatoes into hasslebacks, trust me, it’s easier than you think!

To slice hassleback potatoes, simply use a flat-edged knife to cut the potato into slices leaving the potato still intact at the bottom. A handy tip to make sure you don’t cut all the way through is to place two metal rulers/pieces of cutlery either side of the potato to act as a barrier.

You want the slices to be about 3-4 mm thick. This ensures the potato has maximum crispiness whilst still keeping it intact.

Make sure to keep the skin on the potatoes as this is what crisps up in the oven!

Seasoning ideas:

Once we’ve sliced our potatoes into perfect hasslebacks, we will coat them in oil and seasoning before crisping them up in the oven.

The great thing about potatoes is they are the perfect vessel for a lot of tasty flavours. Below I’ve listed a few of my favourite ways to season hasslebacks, but feel free to get creative!

Peri-peri seasoning and chilli powder [pictured]
Finely minced garlic and dried herbs
Masala edition – use the masala mix from my curried cauliflower steaks recipe!

And of course, you can keep it simple with just a little salt and pepper if you wish.

Whichever way you choose, make sure to garnish them with fresh chopped herbs and flaky sea salt – it really takes them to the next level.

What to serve with hassleback potatoes:

This easy vegan recipe makes a great side dish alongside your favourite meals. I love serving hasslebacks alongside my black bean burgers or vegan naan pizza. You could even serve them for breakfast with baked beans and scrambled tofu!

Hassleback potatoes are also perfect to make for big family gatherings, parties, and Christmas/ Thanksgiving dinners. Or just random Tuesdays. Who said we can’t eat fancy looking carbs on a Tuesday?

I hope you enjoy this recipe! If you do, let me know by leaving a rating/comment below. Don’t forget to tag me on Instagram @shivanilf when you share your creations. You can also keep updated with me on Facebook and Pinterest – I hope to see you there!

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