If you love potatoes that are crispy on the outside and soft on the inside, hasselback potatoes are hard to beat. They look fancy on the plate, but they are actually very simple to prepare at home.

Most traditional recipes use regular butter to get that golden finish. I wanted to make sure you can get that exact same rich flavor without any stomach trouble later.

That is why I made these dairy free garlic herb hasselback potatoes. It allows anyone who avoids dairy to enjoy a classic comfort food side dish without missing out on flavor.

The thin cuts let the melted garlic and herbs seep all the way into the middle while the edges turn golden and crisp in the oven.

You only need a few simple pantry items to make them, and they pair wonderfully with almost any dinner.

Why This Recipe Is a Keeper

Crispy and Tender – You get the perfect mix of crunchy edges and soft, creamy potato centers in every bite.

Loaded with Flavor – The garlic and fresh herb butter drips deep between every slice for huge flavor throughout.

Fully Dairy Free – You can enjoy a rich, buttery side dish without using any real dairy at all.

Fancy Looking – These fanned-out spuds look like high-end restaurant food, so they will truly impress your guests.

Here’s What You’ll Need

6 Medium Yukon Gold Potatoes (About 2 1/2 lb)
5 tbsp Dairy Free Butter, Melted
2 tbsp Olive Oil
1 1/2 tsp Salt
1/2 tsp Black Pepper
4 Cloves Garlic, Minced
1 tbsp Fresh Thyme Leaves
1 tsp Fresh Rosemary, Finely Chopped
1/2 tsp Flaky Sea Salt
1 tbsp Fresh Parsley, Chopped

How to Make It

Step 1

Preheat the oven to 425°F and line a baking sheet with parchment paper. Place each potato between two chopsticks or wooden spoon handles and slice crosswise every 1/8 inch, letting the chopsticks stop you so the bottom stays connected.

Step 2

Stir together the melted butter and olive oil, then pour half of it into a separate small bowl and set aside. Brush the potatoes all over with the first half, season with salt and pepper, and arrange them on the baking sheet.

Roast for 30 minutes, until the slices begin to fan open.

Step 3

Stir the garlic, thyme, and rosemary into the reserved butter mixture. Brush it generously over the potatoes, nudging it down between the slices.

Step 4

Return the potatoes to the oven and roast for another 25-30 minutes, brushing once more with the pan juices halfway through, until the edges are crisp and the centers are tender.

Step 5

Sprinkle with flaky sea salt and fresh parsley and serve hot.

Recipe Tips

Create a Flat Base Before Slicing

Round potatoes tend to roll around on the cutting board while you try to slice them.

I recommend shaving a very thin, flat strip off the bottom of each potato before you set it between your chopsticks.

This creates a stable base so the potato sits completely flat and will not wobble while you make your cuts.

Use Stick Dairy-Free Butter Instead of Tubs

You will get the best results if you use block or stick dairy-free butter rather than the kind sold in a plastic tub.

Tub spreads have a much higher water content, which will create steam in the oven instead of giving you a crisp crust.

Stick versions have a higher fat content that browns nicely and gives you that rich, golden finish.

Dry the Potatoes Completely Before Baking

After washing your potatoes, take an extra minute to dry them thoroughly with a clean kitchen towel.

Any leftover moisture left on the skin prevents the oil from sticking properly and makes the skins turn soft rather than crunchy.

Starting with completely dry skins is the secret to getting those super crispy outside edges.

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