Description
The perfect side, appetizer, or holiday dish, this vegan Hasselback potato recipe is delicious! They are easy to make, gluten-free, and sure to be a crowd favorite.
Ingredients
Scale
- 9 Small/Medium Yukon Gold Potatoes
- 1 Tbsp. Minced Garlic
- 4 Tbsp. Olive Oil
- 1/4 tsp. Salt
- 1 tsp. Thyme – 1/2 for dried Tyme
- 1 tsp. Rosemary – 1/2 for dried rosemary
- 1/8th tsp. Black Pepper
- Vegan butter for serving
Instructions
- Preheat the oven to 400 degrees.
- Wash the potatoes and slice them. To slice, make a minimum of 10 slices without going all the way through the potatoes. Repeat until all of the potatoes have thin slices 75% of the way through them.
- Transfer the potatoes to an 8×8 ceramic baking dish, drizzle with olive oil and sprinkle with seasoning. Add the minced garlic to the oiled potatoes and using your hands roll the potatoes around in the spices and extra oil.
- Bake the potatoes for 1 hour 10 minutes or until they are slightly crispy on the outside and soft on the inside.
- Remove from the oven, garnish with butter, salt, and pepper to taste, and enjoy!
Notes
If you are using dry herbs add them to the oil in a separate bowl and let it sit while slicing the potatoes. Then pour the herby oil over the potatoes!
Nutrition
- Serving Size: 1 potato
- Calories: 170
Keywords: Potatoe, Hasselback, Olive oil potatoes, side dish