These mouthwatering maple-roasted Hasselback Potatoes with pistachio parsley crumble are a wonderful side dish for any meal, with irresistible layers of deliciousness that will please both the eyes and the taste buds. It’s gluten-free and vegan, making it ideal for people with dietary restrictions.

overhead view of baked hasselback potatoes topped with a nut-herb crumble - 6 potatoes on a baking sheet.

I’ve got a terrific recipe for you that could honestly be part of your meal today – perhaps alongside my easy lemon pepper salmon, grilled tandoori chicken, or Mediterranean tofu.

As delectable as this recipe is, though, the key aspect is that it’s unbelievably easy and quick to execute. I would estimate that you only need 10-15 minutes of prep time because the oven does the heavy lifting.

The taste radiates holiday sentiments; maple’s prominent flavour contrasting with woody cinnamon, while delicate notes of floral pistachios and fresh parsley add a touch of elegance.

If you’re like me and can’t fathom life without potato recipes, this is a treat that will make you yearn for more. It’s also a must-have at your Christmas dinner table and my favourite baked potato recipe.

Why is it called Hasselback potatoes?

The Hasselback potato has a disputed origin, but it is generally accepted that it was invented in Sweden.

Actually, Hasselback potatoes are named after the restaurant Hasselbacken in Stockholm. Apparently, hassles with getting into a certain high-end restaurant prompted the owner to develop a way that people could dine without going through the hassle of establishing an appointment beforehand. He decided on opening up – hassles aside – and letting people in on a first-come, first-served basis.

As the story has it, one of the cooks – who was pushed for time as guests were waiting to be seated – started cutting potatoes into thin slices and frying them. The dish became an instant hit with diners! To this day Hasselback potatoes remain popular at Hasselbacken.

side view of thinly sliced hasselback potaotes topped with nut-herb crumble with festive decorations in the background

What is the Hasselback technique?

The Hasselback cut involves slicing almost all the way through a potato but not cutting right through it so that when baked it resembles an accordion or fan – with sections still intact.

This makes for such an attractive presentation and allows the potatoes to cook more evenly in comparison to baking them whole. It also means you can add more flavour to the dish!

Ingredients

graphic showing the ingredients required to make Maple Hasselback potatoes. Ingredients how accompanying lables.
  • Potatoes: Use Russet or Yukon gold potatoes. Their skins tend to be thicker and the starchy interior has a delicious honeyed flavour and fleecy texture that soaks in all the delicious flavour. They make for a perfect baked potato. They’re also considerably bigger than other varieties of potatoes, weighing in around 6 to 8 ounces on average. Make sure to clean them thoroughly and wipe them dry before slicing.
  • Olive oil: Choose extra virgin to add taste and it complements the rest of the ingredients rather nicely. Not to mention, the added heart-healthy benefits of using this type of cooking oil are unparalleled.
  • Maple syrup: This has to be the most prominent ingredient in this recipe, providing a rich sweetness that’s perfect when paired with fragrant cinnamon. Opt for the dark variety as it has a more intense flavour, which I adore. But the lighter one is just as fine.
  • Cinnamon: The warming spice has long been associated with comfort and its rich scent exudes an inviting aroma that’ll stir up memories of childhood kitchens.
  • Pistachios: These are the finishing touch in this Hasselback potatoes recipe, providing a delicate crunch that has an alluringly nutty taste.
  • Parsley: Fresh parsley has a vibrant, verdant flavour that lends itself well to savoury and sweet recipes. It’s an important part of the pistachio crumble in this recipe and also looks so pretty when sprinkled on top for added pop.
  • Salt: A dash of sea salt to the maple mix brings out the flavours even more.

How to make it – step by step

step by step preparation shots of how to make hasselback potatoes coated with a maple cinnamon glaze and topped with a pistachio-parsely crumble.
  1. Start by cutting the potatoes: Using a sharp knife, carefully slice one potato from its tip to its base, stopping just before you cut all the way through. The slits should be about 1/8 inch thick (Image 1). Repeat the process with the remaining potatoes. Remember you don’t want thick slices.
  2. Place the potatoes on a parchment-lined baking sheet (Image 2). You could use a baking dish if you prefer.
  3. Combine the maple mixture ingredients in a small bowl: olive oil, maple syrup, cinnamon, and salt in a mixing dish. Whisk everything together (Image 3)!
  4. Now it’s time to get down to business with these delicious spuds. Brush the potatoes’ flesh liberally with the mixture, then turn them over and finish covering the remaining sides (Images 4-5). You can use a pastry brush for this step.
  5. Send the potatoes to bake for 60 minutes (cut side facing up) on the middle-top shelf (Image 6).
  6. Remove the potatoes from the oven, then brush the remaining maple-oil mixture over them – making sure to get into the slits (Images 7-8). Continue to bake for another 25 minutes in the oven. Remember the cooking time will vary depending on the size of your potatoes and your oven.
  7. Meanwhile, chop the pistachios and parsley to make the crumble and combine (Image 9). Place in the refrigerator until the potatoes are cooked.
  8. Once the potatoes are cooked and nicely browned, immediately top each potato with the crumble mix (Image 10). Serve warm!
side angle of baked hasselback potatoes topped with a nut-herb crumble

Top tips

Here are a few tips to help you create the best potatoes:

  • I can’t stress enough the importance of using a sharp knife – preferably a blade with an offset handle. This will ensure that your cuts are nice and clean.
  • You can prepare the maple Hasselback potatoes a day in advance and store them, uncooked and covered, in the fridge. When it comes time to cook up these Christmas spuds, just pop them into a hot oven and cook through.
  • If you can’t find pistachios at your local grocery store or market, simply use pecans or walnuts instead – they’ll work just fine!
  • If you want to add a different flavour profile, try using vegan butter or coconut oil.
  • If you’re feeling extra festive, add rosemary to the crumble for an added layer of beautiful flavour. This will also make it feel even more holiday-appropriate and cheerful. I love using fresh herbs to create the perfect Hasselback potato.
  • Serve immediately while the Hasselback potatoes are piping hot. Top with the crumble right after removing them from the oven; the warm maple glaze will aid in the adhesion of the crumble to your potato.
baking tray of baked hasselback potatoes topped with a nutty crumble with a Christmas tree in the background

Nutrition information

For many hundreds of years, potatoes have been a budget-friendly and staple part of our diet. However, there has been a decline in intake lately, perhaps as a result of false claims about potatoes being an “unhealthy food.”

Potatoes are a good source of micronutrients, such as vitamin C, vitamin B6, potassium, folate, and iron. They also provide a significant amount of dietary fibre.

While the culinary quality varies by preparation, the nutrient value is changed by cooking technique; boiling drains water-soluble nutrients, while frying can increase resistant starch and calorie content.

Potato is also one of the most crucial crops on the planet. It has a good water use efficiency and was designated by the United Nations as one of several crops that could feed the world’s growing population in a sustainable way while still ensuring adequate nutrition.

Potato tubers are rich in a plethora of antioxidants (for example carotenoids and phenylpropanoids) with an array of health-promoting effects. 

One Maple Roasted Hasselback potato is:

  • An excellent source of vitamin C
  • An excellent source of iron
  • An excellent source of fibre
  • A good source of vitamin A
  • 47 g of net carbs

*Percent Daily Values are based on a 2000 calorie diet.

Frequently asked questions

How many calories are in Hasselback potatoes?

One Hasselback potato has 327 calories.

Can Hasselback Potatoes be made the day before and reheated?

You could, however, the potatoes will likely get soggy and not taste as great. Ideally, I’d recommend making them fresh on the day.

Can Hasselback Potatoes be made with sweet potatoes?

Yes, you can use sweet potatoes to make the best Hasselback potatoes recipe. They will still taste delicious.

Is the Hasselback potatoes recipe vegan?

Yes, these maple Hasselback potatoes are completely vegan. They’re also gluten-free.

hasselback potatoes dressed with maple and pistachio-herb crust - close up shot

What’s your favourite potato recipe? Let me know in the comments below!

If you try this easy Hasselback potatoes recipe, I would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter! I can’t wait to see your photos. 

Desi~liciously Yours, Shahzadi

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close up shot of a baking tray of baked hasselback potatoes topped with a nutty crumble with a Christmas tree in the background
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Get the Recipe:

Maple Hasselback Potatoes with Pistachio Parsley Crumble

Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 40 minutes
Yield: 6 potatoes
These mouthwatering maple-roasted Hasselback Potatoes with pistachio parsley crumble are a wonderful side dish for any meal, with irresistible layers of deliciousness that will please both the eyes and the taste buds! It's gluten-free and vegan, making it ideal for people with dietary restrictions.

Ingredients
  

  • 6 Russet potatoes, large, washed
  • ¼ cup olive oil, extra virgin
  • ¼ cup maple syrup, dark
  • 3 tsp cinnamon, powder
  • 1 tsp salt, sea salt
  • cup pistachios, finely chopped
  • ½ cup parsley, curly, washed, leaves only, finely chopped

Instructions
 

  • Preheat the oven to 410 degrees F
  • Hold the tip of one potato and use a sharp knife to slice the potato – stopping just before you cut all the way through. You want the slices to be about 1/8 inch thick. Repeat this process with the remaining potatoes
  • Place the potatoes on a baking sheet lined with parchment paper
  • In a medium bowl, add olive oil, maple syrup, cinnamon, and salt. Whisk to combine
  • Brush the potatoes' flesh generously with the mixture. Turn the potatoes and finish coating the other sides. Keep the leftover maple-oil mixture aside
  • Send the potatoes to bake for 60 minutes (cut side facing up) on the middle-top shelf
  • Remove the potatoes from the oven, and brush the remaining maple-oil mixture over the top – making sure to get into the slits. Continue to cook in the oven for another 25 minutes.
  • Meanwhile, chop the pistachios and parsley to make the crumble and combine. Place in the refrigerator until the potatoes are cooked
  • Once the potatoes are cooked, immediately top each potato with the crumble mix. Serve warm and enjoy!

Notes

Here are a few tips to help you create the best potatoes:
  • I can’t stress enough the importance of using a sharp knife – preferably a blade with an offset handle. This will ensure that your cuts are nice and clean.
  • Avoid opening your oven door during cooking as this will affect how long it takes for
  • You can prepare the maple Hasselback potatoes a day in advance and store them, uncooked and covered, in the fridge. When it comes time to cook up these Christmas spuds, just pop them into a hot oven and cook through!
  • If you can’t find pistachios at your local grocery store or market, simply use pecans or walnuts instead – they’ll work just fine!
  • If you want to add a different flavour profile, try using vegan butter or coconut oil.
  • If you’re feeling extra festive, add rosemary to the crumble for an added layer of beautiful flavour. This will also make it feel even more holiday-appropriate and cheerful. I love using fresh herbs to create the perfect Hasselback potato.
  • Serve immediately while the Hasselback potatoes are piping hot. Top with the crumble right after removing them from the oven; the warm maple glaze will aid in the adhesion of the crumble to your potato.

Nutrition Information:

Calories: 327kcal (16%)Carbohydrates: 51g (17%)Protein: 6g (12%)Fat: 12g (18%)Saturated Fat: 2g (10%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 403mg (17%)Potassium: 1021mg (29%)Fiber: 4g (16%)Sugar: 10g (11%)Vitamin A: 455IU (9%)Vitamin C: 19mg (23%)Calcium: 67mg (7%)Iron: 3mg (17%)

Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.

Cuisine: American, Western
Course: Side
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