Baked Hasselback Potatoes with Rosemary and Garlic are totally vegan and so easy to make! A healthy and delicious side dish!
This recipe for Hasselback Potatoes is made with just a few simple ingredients. Potatoes are thinly sliced and stuffed with a generous amount of garlic and rosemary. Drizzled with olive oil, sprinkled with salt and pepper, then baked in a hot oven for about an hour, they come out tender and perfectly crispy.
The scent of garlic and rosemary baking in the oven is one of the best smells ever, and your family will love you for it. This delicious, vegan, gluten-free side dish, satisfies all my cravings for french fries, while staying relatively low in fat and calories. Serve it along side a big hearty salad and call it a meal!
This time of year, with all the pumpkins, winter squash and apples taking center stage at the farmers’ markets — it’s easy to overlook the humble potato. These days there are so many varieties out there, in so many shapes, sizes and colors, they needn’t be humble anymore. They seem to have gotten a bad rap in the health communities lately….but keep in mind, potatoes themselves are actually surprisingly nutritious, especially the reds, purples and baby potatoes. Even a basic russet is filled with high amounts of potassium and vitamin B6.
When choosing potatoes for a recipe, remember, that potatoes are divided into 3 types. Starchy, waxy and all- purpose.
In a recipe like this, you will want to choose starchy potatoes like russets, or all-purpose potatoes like yukon golds. They have lower moister content and tend to do better in recipes where the goal is to have them crisp up. A waxy red potato, full of moisture, will not do as well here.
Tuck a slice of garlic into every other slice. This will help separate the layers and infuse amazing flavor into the potato. Place the potatoes in an olive oil greased and salted baking dish.
Tuck rosemary leaves into the other slices of potatoes.
Drizzle and brush olive oil over all the slices, and place in a hot oven. Forty minutes into the baking, brush a little more olive oil onto the potatoes (the slices will have separated). Bake until tender.
If using larger potatoes and they begin to brown before they are tender, loosely cover with foil and turn heat down to 400.
When crispy and fork tender, pull the potatoes out from the oven and tuck more fresh rosemary into the slices for garnish. The cooked rosemary will brown, but leave it in, it has great flavor — just camouflage with sprigs of the fresh rosemary.
