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Hasselback Potatoes Recipe - BEST EVER! (dairy free, vegan, low FODMAP)

Hasselback potatoes recipe! These are my BEST EVER, super crispy, golden spuds that are packed with flavour. Easy to make, vegan and low FODMAP!
Keyword hasselback potatoes recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 3 -4 people
Calories 264kcal
Author Becky Excell


  • 1 kg baby potatoes all potatoes work but I tend to do lots of small ones
  • garlic-infused olive oil
  • fresh rosemary
  • salt and pepper


  • Preheat your oven to 200C fan / 220C.
  • To make slits into your potatoes without cutting all the way through, place your potatoes one at a time onto a wooden spoon. Using a sharp knife, cut close-together slits through the potatoes. Because you are doing this on the wooden spoon, it will mean it doesn't cut all the way through. Do this for all of your potatoes.
  • Place your potatoes onto a baking sheet and drizzle each with some garlic infused oil, allow it to go through the slits. Then season with salt, pepper and a few sprigs of fresh rosemary.
  • Place in the oven for 35 minutes.
  • After 35 minutes remove from the oven and turn your potatoes upside down to finish off for the last 10 minutes. Then remove from the oven (check they are cooked through, they should be!).
  • Enjoy with some of the meals I suggested above :)


Serving: 1g | Calories: 264kcal | Carbohydrates: 53g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 99mg | Fiber: 6g | Sugar: 3g