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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.
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Course:
Side Dish
Cuisine:
American
Keyword:
holiday
Prep Time:
5
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
1
hour
hour
Servings:
4
Author:
Holly Gray
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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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