I’ve been making Hasselback Potatoes since before I knew they were called Hasselback Potatoes. Sometime in the early 90s I received a big envelope in the mail trying to get me to sign up for one of those recipe card subscription service that were popular at the time. For the low, low price of $9.99 a month, I could get a bunch of recipe cards for foods I would never make along with a dull pairing knife and a printed cardboard box to keep everything in. Kind of like a mail-order version of modern-day Pinterest.
I was vegetarian, not yet vegan, and although I did like the idea of recipe cards, I knew most of them would be meaty, so I didn’t sign up. I did keep the accidentally vegetarian cards that came in envelope though, and I made the potato recipe often. I no longer have the recipe card, and I can’t remember what they were calling them, but I know wasn’t Hasselback Potatoes. (Maybe it was Accordion Potatoes?) I used to jam as much cheese and butter into every space possible, and single, large, greasy potato would be my dinner. When I went vegan several years later, I stopped using cheese and butter, and switched to olive oil and nooch.
I was kind of surprised to find my favorite potatoes popping up on Pinterest, Instagram, and the Blogosphere several months ago. Since these potatoes make a great holiday side dish, I’m finally sharing my recipe.
Vegan Hasselback Potatoes
- 4 large potatoes, such as Yukon gold or russet, scrubbed clean
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons nutritional yeast
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon pink Himalayan salt
- A few grinds of fresh black pepper
- Pinch red pepper flakes
Heat oven to 425° and lightly oil a baking dish.
Cut vertical slits in the potatoes, stopping about 1/2” from the bottom, so that everything stays intact. The slits should be about 1/4” apart of each other. To make things a little easier, you can place the potato between the handles of two wooden spoons and stop cutting once you get to the spoon handles.
Place the potatoes in the baking dish, and brush with half the oil. Sprinkle on a pinch of salt.
Cook the potatoes for half an hour, then remove from the oven. Brush on the rest of the olive oil, and sprinkle each potato with the minced garlic, nutritional yeast, rosemary, black pepper, red pepper flakes and the rest of the salt. The potatoes slices should have started to peel away from each other, so try to get into the spaces with the oil and seasonings. You have to pry them apart gently to get into the spaces.
Bake for another 30 minutes, until the potatoes have browned nicely, and the edges are crispy.