Holiday Hasselback Potatoes
The holiday hasselback potatoes will finish your holiday dinners off nicely for a well-rounded menu. The rosemary always fills the kitchen with the most amazing aroma. Bonus, no heavy cream involved! A healthier version of the traditional potato side dish recipes, so you can continue living your healthiest life even through the holidays!
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Yield: 4-8
Holiday Hasselback Potatoes
The holiday hasselback potatoes will add the perfect finishing touch to your holiday dinners for a well-rounded menu.
Prep time: 15 MinCook time: 1 H & 15 MTotal time: 1 H & 30 M
Ingredients
- 4 large potatoes, washed (do not peel)
- 3 Tbsp avocado oil + more for initial brushing
- 3 garlic cloves, crushed
- 2 Tbsp nutritional yeast
- 1 Tbsp fresh rosemary, minced
- 1 Tsp pink salt
- Pinch of red pepper flakes
- Italian parsley for topping
Instructions
- Preheat oven to 425F
- Cut vertical slits in the potatoes stopping about 1/2” from the bottom. Place on baking tray
- Brush with avocado oil and sprinkle with salt.
- Bake for 30 minutes.
- Mix together the oil, garlic, spices and nutritional yeast. Set aside.
- Take the potatoes out of the oven. The potato slices should have started to peel away from each other. Now take the oil & spice mixture and distribute in between the slices using a silicone brush.
- Bake for another 30-45 minutes until the potatoes have browned and the edges are crispy.
- Brush with a little additional oil and top with chopped parsley and serve! You can cut these in half if they are too big per serving.
- Enjoy!