This elegant method of preparing potatoes originated in Stockholm and it's about to become your go-to meal and snack. The potatoes are sliced and stuffed with a delectable blend of herbs and then served with a chive yogurt to dip them in. They're crispy, flavorful and so simple to make.

Herbed Hasselback Potatoes [Vegan, Gluten-Free]

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For The Potatoes:

  • 2.2 pounds young potatoes of equal size
  • Canola oil or olive oil
  • 1 clove young garlic
  • Salt and pepper
  • Bay leaves
  • Sprigs of thyme
  • Sprigs of rosemary

For the Garnish:

  • Oxtail lettuce leaves
  • Vegan yogurt
  • Chives
  • Thyme
  • Linseed oil


  1. Wash the potatoes thoroughly and score them, crosswise, with 1/4-inch cuts. You can stick the potatoes with a skewer when you are finished to make them a bit easier to handle.
  2. Between the cuts in the potato, place a bay leaf and a sprig thyme.
  3. Remove the skewer and replace it with a sprig of rosemary.
  4. Arrange the potatoes on a baking tray, season them with salt and pepper, a sprinkling oil, and some diced garlic.
  5. Bake them in the oven, at 350°F degrees, for approximately one hour or until the potatoes get crispy.
  6. Dice the chives and mix them with the yogurt.
  7. Serve the potatoes on a bed of lettuce with the yogurt and add the rest of the garnishes as you like.


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