I’ve been seeing hasselback potatoes popping up everywhere and for good reason! They’re beautiful, but also a great hearty side dish for dinner or the holidays. These potatoes are made with 6 simple ingredients and are ready in an hour! They are a great vegan, gluten free, and sugar free option!
While these potatoes look like a work of art, they are extremely easy to make. The dish does require a sharp knife, so make sure you have one on hand. Wash your potatoes really well, scrubbing off any dirt, then dry them. Using the sharp knife, slice the potato into 1/8’’ slits cutting only 3/4” of the way down. Coat a 6×8 baking pan with avocado oil covering the bottom and add the potatoes to the dish. Top with any fresh herbs (I used parsley for this one), fresh garlic, and salt and pepper. Cover the pan with tin foil and cook!
Before your potatoes are finished (at the 30 minute mark), take them out of the oven, add some more avocado oil onto the potatoes, drizzle pesto over them, then place them back in the oven for 10 minutes. Make sure you cover the potatoes again with the tin foil which helps to keep the heat in!
I used Trader Joe’s vegan kale cashew and basil pesto for this recipe, a great dairy free and clean ready made pesto. If you want to make your own pesto at home, I highly recommend my walnut pesto!
Substitution Ideas:
- Parsley: you could use fresh or dried thyme or rosemary
- Avocado Oil: you could use olive oil
