Chilli & Garlic Hasselback Potatoes

Hasselback (Hasselbackspotatis)  is the Swedish way of roasting potatoes, and oh boy, do they know how to roast potatoes! The potatoes are sliced finely, but not all the way, to let the flavours soak in and make the potatoes extra crispy! These are a great alternative to traditional roast potatoes that can accompany a variety of dishes using different flavours and seasonings. In this recipe, I’ve used chilli and garlic to make them mouth-wateringly delicious.

Combining chilli and garlic is one of my favourite things to do in cooking, they make such a tasty pair and are fantastic for helping boost your metabolism too!

Maincrop potatoes are traditionally used in this dish but I’ve used Charlotte potatoes as I love the way they taste when roasting them this way.



Feeds 4 | Prep time: 15 minutes | Cook time: 1 hour | Total time: 1 hour, 15 minutes



  • 1 kg Charlotte Potatoes
  • 50 g dairy-free spread (1/4 cup) (I used Pure)
  • 5 tbsp chilli & garlic oil (or olive oil)
  • 1 large chilli
  • 5 cloves garlic
  • 1 tsp chilli powder
  • 1 tsp rock salt


  1. Preheat oven to gas mark 6 (200°C, 400°F)
  2. Slice the potatoes finely, approximately 2 mm between each slice, 3/4 of the way down. You can place guides on each side of the potato so as not to cut all the way through it by mistake or you can just do this freehand.
  3. Slice the chilli finely. Peel and slice 2 of the garlic cloves very finely. Peel the remaining cloves.
  4. Put a baking dish on the hob, put in the spread and oil and stir until melted.
  5. Place the potatoes, slits face-down, in the baking dish and cover them in the liquid. Then turn them over so the slits are facing up and sprinkle with salt.
  6. Roast for 1 hour or until brown and crispy.
  7. 30 minutes in, place the whole garlic cloves amongst the potatoes and slot the sliced garlic into some of the slits in the potatoes, you’ll have enough garlic for about 2 slices per potato. Sprinkle the chilli powder and scatter the fresh chilli over the potatoes.
  8. Once the potatoes are cooked, transfer to serving dish and sprinkle some more chilli powder over them.


You can switch the chilli for rosemary if you’re not too keen on spice, or experiment with different flavours altogether.

This dish is lovely served with a dollop of creamy ‘cheese’ or Creamy Oat Fraiche topped with chives.