Hasselback Potatoes with Herbs
I love this unique way of baking potatoes. It must be my Scandinavian heritage as this method originated in Sweden, but I think these are so fun and oh so delicious. Originally Hasselback potatoes were topped with butter, nuts, and breadcrumbs, but I like mine topped with olive oil, herbs, and vegan parmesan cheese. Give these a try, I think you will enjoy them.
3 tablespoons oil
2-4 tablespoons minced fresh herbs (dill, parsley, rosemary, thyme, etc…)
1 garlic clove, minced
lemon zest (optional)
salt to taste
Preheat oven to 425F
In a bowl mix together the oil, chopped fresh herbs, minced garlic, lemon zest, and a pinch of salt.
Cut thin slices in the potatoes until it resembles an accordion. Use a wooden spoon or chopsticks on either side of the potato, to accurately measure the depth of cut in each potato.
Brush the cut potatoes with the herb oil. Try to get some of the herbs in-between the layers too.
Roast for 50 to 60 minutes, or until the potatoes are golden and cooked through. Sprinkle with extra vegan parmesan if desired.