Crispy Hasselback Potatoes with Garlic and Rosemary Bliss

Delight in Crispy Hasselback Potatoes with Garlic and Rosemary, an easy vegan dish that elevates potatoes to a culinary experience.

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Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings: 4 potatoes

Course: Dinner

Cuisine: Vegan

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Potatoes

4 medium Russet or Yukon Gold Potatoes
3 tablespoons Olive Oil Adjust for dietary needs.

For the Flavors

3 cloves Garlic Slice thinly or substitute with garlic powder.
2 tablespoons Fresh Rosemary Feel free to swap for thyme or chives.

For Seasoning

to taste Salt
to taste Pepper

Optional Dipping Sauce

Herb Dip or Vegan Cashew Aioli Creamy guacamole works wonders too!

Equipment

Baking Dish
Cast Iron Skillet
Sharp Knife

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C) and grease a baking dish or cast-iron skillet with olive oil.
Wash the potatoes thoroughly, leaving the skins on, and make thin slits about ⅛-inch apart along their length.
Insert thin slices of garlic and fresh rosemary into the slits of the potatoes.
Arrange the potatoes in the greased dish and drizzle generously with olive oil to coat every surface.
Bake the potatoes for 30-35 minutes until they soften and turn golden-brown on the edges.
Brush the potatoes with any remaining olive oil and bake for another 30-35 minutes until crispy and tender.
Season generously with salt and pepper, garnish with fresh herbs if desired, and serve immediately with your choice of dip.

Nutrition

Serving: 1potatoCalories: 180kcalCarbohydrates: 40gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 200mgPotassium: 800mgFiber: 4gSugar: 1gVitamin C: 30mgCalcium: 2mgIron: 6mg

Notes

Enjoy your Hasselback potatoes fresh for optimal taste and texture. For leftovers, store in an airtight container.

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