Description
The best thing about this hasselback potato recipe is how easy and impressive it is! Crispy on the outside, tender on the inside, generously seasoned with olive oil, garlic, rosemary, and sea salt, they make a stunning side dish. Vegan and gluten-free.
Ingredients
- 5–6 medium to large Yukon gold potatoes, scrubbed, patted dry, but not peeled
- 8–10 garlic cloves, thinly sliced lengthwise
- 3 tablespoons fresh rosemary (or sub sage leave or thyme leaves)
- Salt and black pepper to taste
- 3-4 tablespoons olive oil- or spray olive oil.
Instructions
- Preheat oven 425°F with a rack in the lower-middle position
- Wash and dry the potatoes. Cut the potatoes into thin slices (1/8-inch thick) while keeping their bottoms intact. Placing a chopstick on each side of the potato ensures you won’t cut all the way through.
- Slice the garlic, very thinly, lengthwise. Slip a piece of garlic in every other slit in the potatoes. Tuck a rosemary leaf or two into the other slits. Note: Placing the rosemary and garlic in between the slices separates them and reduces cooking time. Sprinkle the insides with salt and pepper and spritz inside and outside generously with a spray of olive oil.
- Line a baking sheet with parchment paper and spray it with olive oil. Sprinkle the pan with salt and pepper. Place the sliced potatoes over top, swirling them a bit to coat the bottoms.
- Make sure all the edges are coated with a little olive oil so they crisp up.
- Bake the potatoes for 35-40 minutes. At this point, the layers will start separating. Brush or spray the potatoes again with a little more oil, making sure some of it drips down into the space between the slices.
- Bake for another 25 to 35 minutes, until the potatoes are crispy on the edges and fork tender. Bigger potatoes may take longer….and if they begin to get too brown, lightly cover with foil and turn heat down to 400F until tender. Total baking time is 60 to 70 minutes for medium-sized potatoes (if your potatoes are on the small side or are larger, adjust cooking time accordingly).
- Garnish with fresh rosemary leaves.
Notes
Variations- feel free to sprinkle with parmesan or pecorino cheese the last 10-15 minutes of baking, or make melted butter and brush over the baked potato or garlic butter, or serve with sour cream.
Leftovers will stay in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 potato
- Calories: 219
- Sugar: 2.5 g
- Sodium: 429 mg
- Fat: 7.5 g
- Saturated Fat: 1.2 g
- Carbohydrates: 35.9 g
- Fiber: 6 g
- Protein: 3.9 g
- Cholesterol: 0 mg