Hasselback Potatoes
Vegan, gluten-free, nut-free, refined sugar-free
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An easy, (mostly) fuss-free Hasselback potato.
Yield
1 potato
Prep Time
15 Minutes
Cook time
1 Hour
Total Time
1 Hour, 15 Minutes
Ingredients:
- Russet (baking) potatoes or Yukon Gold (or whichever type you desire)
- Garlic cloves, thinly sliced into rounds (1 clove per potato)
- High heat safe cooking oil, for drizzling
- Herbamare or fine grain sea salt
- Freshly ground black pepper
Directions:
- Preheat oven to 425°F.
- Wash potatoes and pat dry.
- Thinly slice the potatoes, but don’t slice all the way through. I leave about 1-2cm or so at the bottoms un-cut.
- Grab your thinly sliced garlic and stuff each slice with a small piece of garlic. I used 1 clove per potato. Stuffing with garlic helps expand the potato allowing the oil to drizzle right in.
- Drizzle all over with oil. Sprinkle generously with Herbamare (or fine grain sea salt) and freshly ground black pepper.
- Bake at 425°F for 50-70 minutes until tender, depending on the size of your potato. My Russets took about 70 minutes. When I use Yukon Gold, they only take about 50 minutes. Keep an eye on them, time will vary.
- Serve with any desired topping you wish – pesto, salsa, vegan sour cream, hummus, ketchup, or simply enjoy with a pat of non-dairy butter.