Vegan Hasselback Potatoes using Air Fryer

Today we are making Vegan Hasselback Potatoes using an air fryer. In this dish potatoes are cut about halfway through into thin fan-like slices. They can be served as the main course, or as a side dish with different types of toppings.

Ingredients for the Vegan Hasselback Potatoes

Potatoes - 4

Olive Oil dressing

Olive oil - 3 Teaspoons

Salt - 1 Teaspoon

Oregano - 1 Teaspoon

Black Pepper Powder - Half Teaspoon

Vegan Butter Dressing

Vegan Butter - 2 Tablespoons

Garlic cloves - 4

Salt - 1 Teaspoon

Black Pepper Powder - Half Teaspoon

Oregano - Half Teaspoon

Cilantro - As needed

So let’s get started

I am taking 4 potatoes for this recipe, and planning not to remove the skin but if you want you can.

I am using wooden straws or wooden spoons to help me not cut through the potatoes entirely, but you can totally avoid them.

You have to cut them to the point where you can separate the layers of the potatoes easily, as it will be easier for you to brush the oil and vegan butter.

If the potatoes are round they might be wobbly, mine is flatter towards the bottom, but you can slice the potato to make it flatter so it won’t move.

To make the outer layer of the potatoes crispy, we are going to use olive oil with some seasoning.

To a bowl add around 3 teaspoons of olive oil, 1 teaspoon salt, 1 teaspoon of oregano, half teaspoon of black pepper powder. Mix everything.

Apply olive oil to the tray and brush it evenly, and then place the potatoes on the tray.

Now apply the olive oil mix on top of the potato skin, this will help us to get that crispy outer skin. Air fry the potatoes for 7 minutes over 180 C.

Meanwhile let’s get the vegan butter ready, to a small pan, add 2 tablespoons or more of vegan butter. Make sure that the heat is set to low, so the butter doesn’t burn. Then add finely chopped 4 cloves of garlic, let the garlic cook for 2 minutes and then turn off the heat. Then add 1 teaspoon of salt, half teaspoon of black pepper powder, half teaspoon of oregano. Mix everything

Take out the potatoes from the air fryer after 7 mins

Now start applying the vegan butter on top of the potatoes, be generous with it and then apply it in between the layers.

You can add any seasoning of your choice and I am using some rosemary for the great aroma.

Now we are going to air fry the potatoes for 35-40 mins over 180 C.

I am adding some chopped cilantro to the leftover olive oil for the final dressing.

The Hasselback potatoes are ready, look at them, golden and crispy. Now brush some olive oil and cilantro on top of it. This step is again optional but I like to do it. The skin is so crispy and golden on the top and the potatoes are so soft and tender in the center. You can make them the main highlight of your lunch or add it as a side dish, it can be paired with so many dishes.

I am going to air fry them for another 10 mins and you can see how they look. Cooking them for 35-40 mins is actually perfect, but if you like it to be even more crispier go for an additional 10 mins. I am adding some freshly chopped cilantro, you can use parsley as well.

Try this easy and delicious Vegan Hasselback Potatoes at home and share your feedback in the comments section.

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