Hasselback Potatoes ~
Simple, savory, and perfect for holiday entertaining.
These easy to make accordion-style baked potatoes are lightly crispy on the edges, creamy and buttery in the center, and topped with a mixture of dairy-free Parmesan and bread crumbs.
I love this fancier way of serving baked potatoes.
Why Hasselback potatoes are great for holiday dinners:
- impressive presentation – much prettier than a traditional baked potato
- simple to prep
- easy to prepare large quantities at one time
Ingredients for Hasselback Potatoes:
- Russett potatoes
- olive oil
- vegan butter
- vegan Parmesan cheese
- seasoned bread crumbs
- sea salt
- ground black pepper
- parsley
How to make Hasselback Potatoes:
Preheat oven to 425 degrees F.
Using a basting brush or your very clean hands, coat the potatoes with olive oil.
Slice the potatoes:
Using a knife, cut each potato most of the way through into thin slices of about 1/8 to 1/4-inch apart.
Place sliced potatoes onto a parchment-lined baking sheet.
Prepare for baking:
Drizzle with 1 tablespoon of melted butter.
Bake 40 minutes.
While the potatoes are baking:
Into a small mixing bowl, combine vegan Parmesan cheese, seasoned bread crumbs, sea salt, and ground black pepper.
Add topping:
Remove potatoes from the oven and drizzle with the remaining 1 tablespoon of butter.
Sprinkle the bread crumb mixture over the tops of each potato.
Bake again:
Return the potatoes to the oven and continue baking for an additional 15 minutes, until lightly browned.
Garnish with fresh parsley.
Serve hot.
Cheers!
More ways to jazz up plain baked potatoes:
Vegan Twice Baked Potatoes – A simple and savory, crowd-pleasing comfort food classic! Easy to make and knocks the socks off plain baked potatoes any day!
Vegan Sausage and Sauerkraut Stuffed Potatoes – These potatoes stuffed with vegan bratwurst, cheese, and sauerkraut are hearty enough to stand as a meal on their own!
Hasselback Potatoes
Ingredients
- 4 Russett potatoes
- 1 tablespoon olive oil
- 2 tablespoons vegan butter melted and divided
- 2 tablespoons vegan Parmesan cheese shredded
- 1 tablespoon seasoned bread crumbs
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon parsley chopped
Instructions
- Preheat oven to 425 degrees F.
- Using a basting brush or your very clean hands, coat the potatoes with olive oil.
Slice the potatoes:
- Using a knife, cut each potato most of the way through into thin slices of about 1/8 to 1/4-inch apart.
- Place sliced potatoes onto a parchment-lined baking sheet.
Prepare for baking:
- Drizzle with 1 tablespoon of melted butter.
- Bake 40 minutes.
- While the potatoes are baking:
- Into a small mixing bowl, combine vegan Parmesan cheese, seasoned bread crumbs, sea salt, and ground black pepper.
Add topping:
- Remove potatoes from the oven and drizzle with the remaining 1 tablespoon of butter.
- Sprinkle the bread crumb mixture over the tops of each potato.
Bake again:
- Return the potatoes to the oven and continue baking for an additional 15 minutes, until lightly browned.
- Garnish with fresh parsley.
- Serve hot.
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