Finally, a potato side dish that does not have dairy! Potatoes are a staple ingredient in many kitchens around the world. There are Yukon gold potatoes, sweet potatoes, yams, Russet potatoes, red skin potatoes, and purple sweet potatoes. You can use potatoes in myriad ways, roasting them, boiling them for a mash, frying them, etc. We think, and although this recipe is a bit more tedious, that Hasselback potatoes are top tier. Do they contend with your favorite potato side dish? You’ll have to be the judge of that.
We love these Hasselbacks because they are visually exciting and taste incredible. Load them up with spices and feel free to add your own set of herbs to enhance the dish. As far as cooking goes, the process is very easy. You roast the potatoes in the oven at 400 degrees Fahrenheit for about 20 minutes and that’s that. The tedious element is how you cut the potatoes. The first thing you have to do is make sure that your knife is sharp. If your knife isn’t sharp, the preparation will be a lot more difficult. Once you have a sharp knife, take two wooden spoons and lay them flat on a cutting board.
One by one, place your potatoes between the handles of the spoons, ensuring that the potato is elevated about the cutting surface. Slice eighth-inch thick slices along each potato, making sure that you hit the spoon handles, not the cutting surface. Once your potatoes are successfully cut, toss them in a bowl with the olive oil and seasonings. Make sure you coat them liberally! Bake in the oven until soft (about 20 minutes) and then enjoy immediately.
- Prep Time:15m
- Cook Time:20m
- Total Time:35m
- Serves: 4 servings
- Category: Sides, Vegan, Vegetarian, Gluten-Free
Ingredients
- 3 lbs Yukon gold potatoes
- 6 tbsp. olive oil
- 10 sprigs thyme, stems removed
- 6 sprigs parsley, chopped
- 4 garlic cloves, minced
- 1 tsp. sea salt
- 1/2 tsp. black pepper
Instructions
- Preheat your oven to 400º F and line a baking sheet with parchment paper.
- Lay two wooden spoons on a flat surface and place one potato in between the spoons. Use a sharp knife to thinly slice the potatoes, but only until your blade reaches the spoons, not the cutting surface.
- Once all of your potatoes are cut, add them to a bowl and drizzle with olive oil. Season with thyme, parsley, garlic, sea salt, and black pepper and rub to get in between the slices.
- Place the potatoes cut-side down on the baking sheet and bake for 10 minutes. Remove from the oven, flip the potatoes over, and bake for another 10 minutes, or until soft.
- Serve and enjoy.
