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Perfect Hassleback Potatoes Recipe

This hassleback potatoes recipe is the perfect side dish which is crispy on the outside, fluffy on the inside and tasty inside and out!
Course Side Dish
Cuisine vegan
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2
Calories 221kcal
Author Shivani Raja


  • 3 cups/ 450g Potatoes
  • 1 tbsp Sunflower Oil or oil of choice/vegan butter alternative
  • 1/2 tsp Salt

Seasoning (optional - see notes for more ideas)

  • 1 tsp Peri-Peri Seasoning
  • 1/2 tsp Chilli Powder


  • Preheat the oven to 180°C/ 350°F. Wash your potatoes and pat them dry with some kitchen towel.
  • Use a flat edged knife to cut each potato into slices 3-4 mm thick, ensuring you don't cut all the way down to the bottom. I find the best way to do this is to use 2 metal rulers/pieces of cutlery as guides.
  • Once all of your potatoes are sliced, place them on a baking tray and add the oil, salt, and seasonings of choice. Toss together to coat evenly.
  • Make sure the potatoes are all facing cut-side up before baking in the preheated oven for 50 minutes-1 hour. The potatoes will be crispy on the outside and soft on the inside when they are done.
  • Serve hot with fresh herbs and flaky sea salt. Enjoy!


More seasoning ideas:


Serving size: 1/2 recipe
Calories: 221 kcal | Fat: 7.4g | Saturated Fat: 0.7g | Cholesterol: 0mg | Sodium: 595mg | Carbohydrates: 35.9g | Fiber: 5.7g | Sugar: 2.6g | Protein: 3.9g