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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Hasselback potatoes, holiday side dishes, vegan holiday dishes, Christmas dinner sides, holiday appetizers, holiday dinner, vegan sides, vegan appetizers
Appetizers, Side Dishes
Yield: 4-8
Holiday Hasselback Potatoes

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

  1. Preheat oven to 425F
  2. Cut vertical slits in the potatoes stopping about 1/2” from the bottom. Place on baking tray
  3. Brush with avocado oil and sprinkle with salt.
  4. Bake for 30 minutes.
  5. Mix together the oil, garlic, spices and nutritional yeast. Set aside.
  6. 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.
  7. Bake for another 30-45 minutes until the potatoes have browned and the edges are crispy.
  8. 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.
  9. Enjoy!
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