These delicious vegan Hasselback potatoes are a fun fancy spin on the classic baked potato. They are beautifully sliced to make a picture-perfect side to a main dish, and delightfully flavored with spices you likely already have in your pantry. Enjoy!
Prep Time10 minutesmins
Cook Time1 hourhr20 minutesmins
Total Time1 hourhr30 minutesmins
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 496kcal
Author: World of Vegan
Ingredients
8mediumpotatoesany variety will work, try selecting egg-sized potatoes
2tablespoonscanola oilor your favorite vegetable oil
1teaspoonsalt
½teaspoonblack pepper
½teaspoongarlic powder
½teaspoononion powder
1teaspoondried oregano
4 tablespoonsfresh parsley leaveschopped
4tablespoonsvegan butterplus more, to taste
Instructions
Preheat the oven to 375° Fahrenheit.
Place one potato between two stirrers (as shown in the photo), so when you cut them you don’t cut all the way through them (the stirrers will stop your knife just before separating them entirely). Cut as many evenly spaced slices as you can in each potato.
In a small bowl, mix the canola oil, salt, black pepper, garlic powder, onion powder and dried oregano until combined.
Place potatoes on a baking tray and using a brush, season the potatoes evenly with the oil-and-spice mixture. Bake in the oven for about 1 hour and 20 minutes, until potatoes are cooked through to perfection.
Garnish with fresh parsley and vegan butter and enjoy hot.