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.
Print
Pin
Servings: 4
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.
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!