Vegan Hasselback Potatoes are a show-stopping side dish that’s both beautiful and delicious! These potatoes are thinly sliced (but not all the way through) and then roasted, resulting in crispy edges with a soft and creamy interior. Coated with a blend of olive oil, garlic, and fresh herbs, they become an irresistible, flavorful dish. Perfect for dinner parties, holiday meals, or a cozy weeknight dinner, these potatoes offer an elegant and satisfying way to enjoy this classic vegetable, all while keeping it plant-based!
Ingredients:
- 4 medium to large russet potatoes (or your preferred variety)
- 3 tbsp olive oil (or melted vegan butter)
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped (or thyme or parsley)
- 1 tsp smoked paprika (optional, for a smoky flavor)
- Salt and pepper, to taste
- 1 tbsp fresh parsley, chopped (for garnish)
- Vegan sour cream or cashew cream (optional, for serving)
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil.
- Prepare the Potatoes:
- Wash and scrub the potatoes well, removing any dirt. Pat them dry with a paper towel.
- Slice the potatoes crosswise into thin slices (about 1/8 inch thick), making sure not to cut all the way through. You want the potato to stay intact at the bottom. To make this easier, place the potato between two wooden spoons or chopsticks while cutting, as they will act as a guard to stop you from cutting all the way through.
- Season the Potatoes:
- In a small bowl, mix the olive oil (or melted vegan butter), minced garlic, chopped rosemary (or your herb of choice), smoked paprika (if using), salt, and pepper.
- Place the potatoes on the prepared baking sheet and brush the oil mixture over the top of each potato, ensuring the oil gets between the slices as well. You can use a basting brush or spoon to do this.
- Bake the Potatoes:
- Roast the potatoes in the preheated oven for 40-50 minutes, or until the potatoes are crispy on the edges and tender on the inside. Depending on the size of the potatoes and your oven, you may need to adjust the cooking time. Check them with a fork; the insides should be soft when done.
- Halfway through baking, use a spoon or brush to reapply some of the oil mixture to the potatoes for extra flavor and crispiness.
- Serve:
- Once the potatoes are done, remove them from the oven and let them cool for a few minutes.
- Garnish with fresh chopped parsley and serve with a side of vegan sour cream, cashew cream, or your favorite dipping sauce.
Nutrition (per serving, assuming 4 servings):
- Calories: ~200-250 kcal
- Protein: ~3-4 g
- Fat: ~10-12 g
- Carbohydrates: ~30-35 g
- Fiber: ~4-5 g
- Sugars: ~2-3 g
- Sodium: ~300-400 mg (depending on seasoning)
- Vitamin C: ~10% of the Daily Value (from potatoes)
- Potassium: ~10% of the Daily Value (from potatoes)
Notes:
- Potato Variety: Russet potatoes work great for Hasselback potatoes due to their starchy texture, but you can also try this with Yukon Golds or baby potatoes for a different flavor and texture.
- Flavor Variations: Feel free to add additional spices like garlic powder, onion powder, or even a squeeze of lemon juice to the oil mixture for extra flavor.
- Crispiness: If you like extra crispy edges, you can broil the potatoes for the last 2-3 minutes of baking. Just keep an eye on them to avoid burning.
- Toppings: For extra richness, you can top your Vegan Hasselback Potatoes with a drizzle of vegan cheese sauce or a sprinkle of nutritional yeast.
These Vegan Hasselback Potatoes are an elegant, easy-to-make dish that’s sure to impress. They pair wonderfully with a variety of main dishes, making them the perfect side for any occasion!