Go Back
+ servings
Vegan Hasselback Potatoes

Vegan Hasselback Potatoes

Yields 4 servings
Author Dianne Wenz


  • 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


  1. Heat oven to 425° and lightly oil a baking dish.
  2. 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.
  3. Place the potatoes in the baking dish, and brush with half the oil. Sprinkle on a pinch of salt.
  4. 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.
  5. Bake for another 30 minutes, until the potatoes have browned nicely, and the edges are crispy.
  6. Serve immediately.